Shaved Asparagus Salad with Garlic, Scallion & Herbed Oil Over Bread

Wednesday, July 01, 2015

Salad (2 servings):

5 stalks raw asparagus shaved with a potato peeler, discard woody ends
2 handfuls spinach chopped into bite size pieces (or other mild fresh green)
1/4 C tightly packed fresh basil cut into ribbons

1 ½ T white balsamic vinegar
1 T water
1 t Dijon mustard
1 t honey
Salt & pepper to taste

Combine asparagus, spinach and basil in a large bowl. For dressing, place all other ingredients into a jelly jar or mason jar & shake until mixed thoroughly.  Toss salad with dressing until evenly coated right before serving.


5 small green garlic bulbs chopped fine (use some greens too)
5 small scallions chopped fine (use some greens too)
1 handful fresh basil chopped
1 handful fresh oregano chopped
1 C olive oil
Loaf of bread cut into cubes (Honey Wheat, French Bread or other)

Mix all ingredients in a pot except for bread.  Cook over burner until it sizzles.  Drizzle herb infused oil over bread cubes & serve.

Image Courtesy Lisa Meranti.
Recipes Courtesy of Darlene Kelbach
Certified in Plant-Based Nutrition
Registered Yoga Teacher

Go Back


chili spring honey Butternut beef tenderloin fraiche vegetable stuffing kohlrabi feta Apple gratin mint cauliflower sweet Vegan gorgonzola cucumber fennel seeds rouille cheese apples bayeldi gruyere tuscan gazpacho dill egg noodles cream buttermilk cointreau chili peppers Spinach pork chop fondue sauce maple syrup bulgar coeur coconut milk Drinks vanilla wafers pie beet greens scapes pudding verde brown sugar Salsa onions barley shelling peppers Farmers' Market Tomatillos creme pine nuts celebration Chevre frittata Tomatoes panzanella biscuits chiles turnip cantaloupe cornmeal wrap chimmichurri bell pepper prosciutto green pepper garlic sour couscous vinaigrette Side flank steak mushroom currants sour cream bloody mary butter yellow onion Shitake Mushrooms sherry remoulade eggs Leek Corn fritter Squash meatballs chilies turnips okra plums green beans sandwiches fennel bulb gouda tart hickory buckwheat pepper chicken dinner salad maple sweet potato fennel nectarine Bread pork capers basil celery hearts jack leeks bruschetta shrunken heads strawberry egg Eggplant blue cheese beet wasabi plum tomatoes jack cheese Potato peach goat Cheese melon walnuts poblano roasted carrots shiitake autumn heavy whipping cream hazelnuts chorizo slaw bread pudding tomato juice muffins oats lemon grass absinthe sunchokes shallots beer chocolate knots conserve peas parmesan potatoes radishes pears artichoke cockaigne compote bosc pancake latkes kluski coeur a la creme zucchini caesar carrot top crepes spelt tostadas bok choy Greens fritters Kale chimichurri Red Onion celery root polenta thai pickled cilantro snow peas ramps Cranberry Beans white beans steak watercress shitake strata dijon tomatoe bbq strawberries syrup radish pumpkin carrot fronds walnut oil Spread pecans chives coriander yogurt Recipes mustard greens bean tortillas arugula casserole Salad celeriac dilly pasta sandwich jam curry imam Swiss Chard scallions habanero Rice wine vinegar Beans reggiano crisp Cider bulgar wheat sesame paste bacon rhubarb sausage almonds carrot tops olives beets kirsch collins Dressing mushrooms Soup onion pecan vegetarian chipotle Poblano Chili lettuce almond milk anchovy tomato pesto asparagus gin Jerusalem artichoke cream cheese baguette wheat flour spiced winter squash tomato corn pie cake flank plum baby bok choy kalamata berry swiss chicken pineapple daisy parmigiano cranberry blueberry anise