Recipe by San Marcos Sunshine
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??
Top Review by rosslare
Never thought asparagus could be eaten raw, al crudi, but it turned out most delicious, tasty and crunchy. I have had other veggies prepared similar way, fennel, carrots, cucumber...
- 2 zucchini, ends trimmed, don't peel
- 1 bunch asparagus, trimmed (go for the pencil thin kind)
- 1⁄4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1⁄2 teaspoon sea salt
- fresh ground pepper
- 1 ounce shaved pecorino romano cheese (to garnish)
Directions See How It's Made
- 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!