Recipes

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.

Bread:   

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 Read More...


Go Back


Tags

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