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A perfect seasonal
salad...
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1 lb |
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medium
asparagus |
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1/3 cup + 1
Tbsp. |
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extra-virgin
olive oil |
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½ tsp |
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finely
grated lemon zest |
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kosher salt
and freshly ground black pepper |
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1½ Tbs |
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fresh lemon
juice |
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1 Tbs |
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dijon
mustard |
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10 ounces |
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mixed spring
lettuces |
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Parmigiano-Reggiano cheese, shaved into curls
with a vegetable peeler |
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1 |
Preheat oven to
450°F. On a rimmed baking sheet, toss asparagus with 1
Tbsp. of the oil and the lemon zest and season with salt
and pepper. Roast the asparagus for about 8 minutes,
until just tender and the tips begin to turn brown. |
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2 |
In a small bowl,
whisk the lemon juice with the mustard and the remaining
1/3 cup olive oil. Season with salt and pepper. |
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3 |
In a large bowl,
toss the lettuces with all but 2 Tbsp. of the dressing.
Arrange the salad on plates and top with the roasted
asparagus and cheese curls. Drizzle the remaining
dressing over the asparagus and serve. |
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Servings: 6 |
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Recipe Source |
| Food and
Wine |
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