20 minutes
A refreshing salad featuring shaved asparagus ribbons, dressed with a vibrant Meyer lemon-walnut vinaigrette, and garnished with dill and toasted walnuts.
Fresh Meyer Lemon Juice, fresh
cups
Minced Shallot, minced
teaspoons
Whole Grain Mustard
teaspoons
Minced Garlic, minced
teaspoons
teaspoons
teaspoons
tablespoons
to taste
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
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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