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Shaved Asparagus Salad

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Pixicook editorial team

A refreshing salad featuring shaved asparagus ribbons, dressed with a vibrant Meyer lemon-walnut vinaigrette, and garnished with dill and toasted walnuts.

Ingredients for Shaved Asparagus Salad

units in
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serves
4 peoplechevron

Fresh Meyer Lemon Juice, fresh

cups

Minced Shallot, minced

teaspoons

Whole Grain Mustard

teaspoons

Minced Garlic, minced

teaspoons

Raw Cane Sugar

teaspoons

Kosher Salt

teaspoons

Walnut Oil

tablespoons

Large Asparagus

0 lb

Eureka Lemon, cut in half

each

Finely Grated Meyer Lemon Zest, finely grated

teaspoons

Toasted And Finely Grated Walnuts, toasted and finely grated

cups

Chopped Fresh Dill, chopped

cups

How to Make Shaved Asparagus Salad

1. Make the Vinaigrette

In a blender, combine ¼ cup fresh Meyer lemon juice, 1 teaspoon minced shallot, ¼ teaspoon whole-grain mustard, ½ teaspoon minced garlic, 1 teaspoon raw cane sugar, and ½ teaspoon kosher salt. Blend until smooth.

2. Emulsify the Dressing

Slowly pour in 6 tablespoons walnut oil while the blender is running, to emulsify and thicken the vinaigrette.

3. Prepare the Asparagus

Using a vegetable peeler, shave 2 pounds of large asparagus into long, delicate ribbons.

4. Season the Asparagus

In a large bowl, season the asparagus ribbons with 1 teaspoon kosher salt and the juice from the Eureka lemon halves. Toss gently.

5. Dress the Salad

Drizzle the prepared vinaigrette around the rim of the bowl and lightly toss the asparagus ribbons to coat them evenly.

6. Garnish and Serve

Garnish the salad with 1 teaspoon finely grated Meyer lemon zest, ⅓ cup toasted and finely grated walnuts, and ¼ cup chopped fresh dill. Serve immediately.

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