Gastronomer

Spring Pea and Shaved Asparagus Salad with lemon Vinaigrette

 

As the weather gets warmer the thought of a hot kitchen is not inspiring. This salad is based on a simple concept: the fewer the ingredients the higher the quality the ingredients must be. This salad requires the highest quality of ingredients. The end results is delicate feast both for the eyes and palate. This salad pairs well with a Rosè made from the Pinot Noir grape.

 

Ingredients

 

Mixed greens or Baby arugula

100 grams of Speck (sliced paper thin)

1 bunch fresh Asparagus (shaved)

1 C Spring Peas (fresh or frozen. If using frozen peas all it to thaw completely)

½ C Extra virgin olive oil

½ Fresh Lemon (zested and juiced)

¼ C White Wine Vinegar

TT Salt and Pepper

Grand Padono cheese

 

Directions

 

1. Wash mixed greens/arugula and dry. Set aside.

2. Take a single asparagus stalk. Bend it until it snaps. That is the area from the tip of the spear to the breaking point is best for eating. You can break each asparagus one by one or use the first spear as a measuring point and cut all the rest of the asparagus at the same point as the first.

3. Shave each asparagus until there is only the tips remaining. Set aside.

4. In a separate but clean bowl, add oil, juice, zest and vinegar. Whisk until emulsified. You may have to adjust oil or vinegar to taste. Add salt and pepper to taste.

5. Arrange each plate with a bed of greens then peas then asparagus shaving and tips.

6. Drap one to two slices of Speck over each salad then drizzle the vinaigrette over each salad.

7. Lastly shave some grand padono cheese over each salad. Then serve.

 

Note: This salad can travel well. If taking on a picnic. Do not add the vinaigrette or cheese until ready to serve.