Fresh Spring Salad: Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley

Quick, easy, and elegant, this raw shaved springtime salad is the epitome of freshness.

I’m always looking for a new twist on salads, and when springtime rolls around, I’m always looking for a new way to serve asparagus. I just can’t get enough of it, but I’m afraid my family grows weary of my love of the roasted or grilled vegetable.

So, while we are in the midst of the always fleeting asparagus season, snap it up at the market and use it in the fresh, raw salad, which for me is the epitome of spring.

When shaving the veggies, you’ll inevitably be left with a portion of the vegetable that you can’t quite shave down. I just chop it up finely and throw it into the salad for a different texture.

You can easily turn this gluten-free dish vegan by omitting the cheese or substituting a vegan cheese in place of the ricotta salata. (Ricotta salata by the way is a pressed ricotta that is drier and easier to shave or crumble.)

Recipe: Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley

Makes 4 to 6 servings

Ingredients:

• 1 bunch medium to large asparagus (about 1 lb)
• 1 bunch baby carrots (about 1/2 lb)
• Zest and juice of 1 lemon
• Ricotta salata, shaved
• 1/4 cup chopped toasted, salted almonds
• 2 tbsp chopped fresh flat-leaf parsley leaves

Instructions:

1. 1. Snap the tough ends off the asparagus. Remove the carrot tops and wash and trim the carrots. Using a sharp vegetable peeler, peel long ribbons of asparagus and carrots into a shallow salad bowl or onto a platter. For the very end pieces which are difficult to ribbon, either finely chop them and add them to the salad, or chop them and sauté them separately for a nice snack.

1. 1. Sprinkle the lemon zest and juice over the vegetables, drizzle with a little olive oil, and sprinkle with salt. Toss to combine. Set aside for 10 minutes at room temperature to slightly soften the vegetables.

1. 1. Sprinkle some shaved ricotta salata, the almonds, and the parsley over the top and serve.