ASPARAGUS & ZUCCHINI CRUDI
Love that Giada! Here's a new twist on a summer salad that can be made ahead, will keep refrigerated for several days and give you a chance to try the mandoline you bought at great expense and hardly ever use! Crudi = raw. Isn't that a nicer word??
Provided by San Marcos Sunshine
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Using vegetable peeler or dusty old mandoline, shave the zucchini into long thin ribbons. Thinly slice the asparagus on a diagonal (bias cut). Toss the slices together and place the salad in a serving bowl. (You can choose to briefly blanch the asparagus, but I like it crudi!).
- In a small bowl, combine the oil, the lemon juice, salt & freshly ground pepper to taste. Stir to combine and drizzle over the vegetables, tossing to coat.
- Garnish with the Pecorino shavings.
- Chill or serve room temperature.
- Preparation time includes 20 minutes hunting for the mandoline.
- You now speak Italian! Cioa!
Nutrition Facts : Calories 190.7, Fat 15.8, SaturatedFat 3.2, Cholesterol 7.4, Sodium 402.7, Carbohydrate 9.1, Fiber 3.5, Sugar 3.5, Protein 6.3
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