Prep 30 mins
Cook 0 mins
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??
- 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)
- 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!
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...
This recipe is cursed. I found the note in step five clever and amusing, especially since I know exactly where my mandolin is; between the spice grinder and spaetzle maker, directly in front of the ricer. Except it wasn't. Took me twenty minutes to find it so I guess I can genuinely say I followed the recipe exactly. It was gorgeous and delicious. Even got a "vegetables are pretty good" from the guy who's culinary universe, were it not for my influence, would consist of meat and potatoes. I adored this even in the middle of winter, but be careful of that curse. Cioa.