Shaved Asparagus and Arugula Salad With Cilantro Dressing Recipe
Springy asparagus and peppery arugula are topped with an herb vinaigrette, crispy breadcrumbs, and salty Parmesan in this recipe.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- For the Dressing:
- 3tablespoons freshly squeezed lemon juice, from 1 lemon
- 1tablespoon lemon zest, from 1 lemon
- 1teaspoon balsamic vinegar
- 2teaspoons honey
- 1 ½teaspoons Dijon mustard
- 1garlic clove, finely grated
- ¼cup extra-virgin olive oil
- 3tablespoons cilantro, finely chopped
- Salt to taste
- Freshly ground black pepper, to taste
- For the Salad:
- 1(10- to 12-ounce) bunch thick asparagus, trimmed
- 1tablespoon extra-virgin olive oil
- ¼cup panko breadcrumbs
- Salt, to taste
- 4ounces arugula
- 1cup edamame, cooked and shelled
- ¼cup freshly shaved Parmesan cheese
Instructions
Step 1
Gather the ingredients.Step 2
In a small bowl, combine the lemon juice, zest, balsamic vinegar, honey, Dijon mustard, garlic, olive oil, and cilantro. Season with salt and pepper and whisk until smooth and well combined.Step 3
Shave the asparagus into thin strips using a vegetable peeler. If you own a spoon with a flat handle, lay an asparagus spear on the handle with the cut end hanging off. This will help you steady the spears and shave the entire asparagus.Step 4
In a large bowl, toss the shaved asparagus with half of the dressing. Set aside.Step 5
Heat 1 tablespoon of olive oil over medium heat. Add the panko breadcrumbs and cook, stirring, until toasted and light brown. Season with salt.Step 6
Add the arugula, edamame, and the remaining dressing to the asparagus and toss. Top with breadcrumbs and shaved Parmesan.