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