Raw Asparagus Salad Recipes

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ASPARAGUS, PECORINO AND RED ONION SALAD

Provided by Anne Burrell

Categories     appetizer

Time 1h8m

Yield 6 to 8 servings

Number Of Ingredients 6



Asparagus, Pecorino and Red Onion Salad image

Steps:

  • Cut the asparagus, including the tips into very thin slices, crosswise and place in a medium bowl. Add the red onion and pecorino and toss to combine. Dress with the vinegar, olive oil and salt and toss again. This salad should be fairly heavily dressed. The vinegar will sort of "cook" or tenderize the asparagus.
  • It is best to do this about an hour or so in advance to let the flavors "marry".
  • Semplice!

1 bunch pencil asparagus, tough bottom stems removed
1 small red onion, finely diced
1 cup coarsely grated aged pecorino
1/2 cup red wine vinegar
Extra-virgin olive oil
Kosher salt

RAW ASPARAGUS SALAD WITH BREADCRUMBS, WALNUTS, AND MINT

Make this dish before you do any cooked asparagus dishes, at the start of the season when you get pristine spears. At first glance, the dish looks kind of "meh," but once you taste it, the flavor and texture blow you away. Be sure to cut the asparagus very thin.

Provided by Joshua McFadden

Categories     Spring     Asparagus     Walnut     Breadcrumbs     Parmesan     Lemon     Lemon Juice     Mint     Salad     Raw     Side     Vegetarian     Vegan     Wheat/Gluten-Free     Quick & Easy

Yield 4 servings

Number Of Ingredients 10



Raw Asparagus Salad with Breadcrumbs, Walnuts, and Mint image

Steps:

  • Put the breadcrumbs, Parmigiano, walnuts, and lemon zest in a large bowl. Add 1 teaspoon salt, a bunch of twists of black pepper, and 1/2 teaspoon chile flakes. Toss to combine everything.
  • Cut the asparagus on a sharp angle into very thin slices and add to the crumb mixture. Add 1/4 cup lemon juice and toss some more. Taste and dial in the flavors by adding more salt, black pepper, chile flakes, or lemon juice.
  • When the flavors are bright and delicious, add the mint and 1/4 cup olive oil and toss. Taste and adjust again, and serve.

1/3 cup dried breadcrumbs
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup finely chopped lightly toasted walnuts
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper
Dried chile flakes
1 pound asparagus, tough ends trimmed
About 1/4 cup fresh lemon juice
1/4 cup lightly packed mint leaves
Extra-virgin olive oil

RAW ASPARAGUS SALAD

Provided by Amanda Hesser

Categories     easy, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 17



Raw Asparagus Salad image

Steps:

  • Make the dressing by combining the mustard, celery salt, pepper, paprika, salt, sugar, thyme and caraway seed in a medium bowl. Whisk in the vinegar, oil and 3 tablespoons of water. Transfer cup dressing to a small bowl, then whisk in the ketchup and Worcestershire sauce. Cover tightly and chill the remaining dressing for use in other salads.
  • Assemble the salad by lightly tossing the asparagus, scallions and radish together with the salt. Lay a cup-shaped lettuce leaf on each of 4 plates. Divide the mixture into the lettuce cups. Drizzle with the dressing. Serve immediately.

Nutrition Facts : @context http, Calories 206, UnsaturatedFat 17 grams, Carbohydrate 8 grams, Fat 19 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 404 milligrams, Sugar 5 grams, TransFat 0 grams

1/8 teaspoon dry mustard
1/4 teaspoon celery salt
1/16 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon salt
1 1/4 teaspoons sugar
Pinch dried thyme
1/4 teaspoon crushed caraway seed
1/3 cup red-wine vinegar
1/3 cup vegetable oil
1 tablespoon ketchup
1/8 teaspoon Worcestershire sauce
2 cups trimmed and finely sliced asparagus (about 1 pound)
2 tablespoons finely sliced scallions, green and white parts
1/4 cup thinly sliced radish
1/2 teaspoon salt
4 medium sized Boston or bibb lettuce leaves, washed

SPINACH SALAD DRESSING

My ex-wife developed this recipe about 30 years ago, but it has been modified many times over the years due to changing tastes and the availability of ingredients. Decrease olive oil by half, and increase spices and hot sauce to make a great marinade for grilling meat and veggies. Prep time does not include time for designing and building your salad... just for making the dressing.

Provided by Toby Jermain

Categories     Salad Dressings

Time 10m

Yield 1 cup, 2-3 serving(s)

Number Of Ingredients 12



Spinach Salad Dressing image

Steps:

  • Combine all ingredients in a jar, except olive oil, and shake thoroughly to mix.
  • Allow to set at room temperature for 30 minutes, shaking occasionally, add olive oil, shake again, and refrigerate until needed, but at least 1 hour.
  • Shake and toss with spinach salad (spinach, hard-boiled egg, sliced fresh mushrooms, real crisp bacon bits, croutons, etc.) or other greens.
  • Note: Use the Sriracha hot sauce if you can find it.
  • It adds a lot of flavor, not just heat!

Nutrition Facts : Calories 530.6, Fat 54.3, SaturatedFat 7.5, Sodium 1167, Carbohydrate 10.6, Fiber 0.8, Sugar 7.9, Protein 0.7

1/2 medium onion, finely chopped
1/4 cup cider vinegar
2 tablespoons distilled white vinegar, for 'bite'
1 tablespoon sugar, to taste (originally had 1/4 cup. but that's way to sweet for me now)
1 teaspoon salt
1/2 teaspoon garlic granules
1/4 teaspoon fresh ground black pepper, to taste
1/2 teaspoon sweet paprika
1/2 teaspoon dry mustard
1/2 teaspoon celery salt
1/2 teaspoon sriracha sauce (preferred) or 1/4 teaspoon Tabasco sauce, to taste
1/2 cup extra virgin olive oil

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