Total Time
30mins
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??

Ingredients Nutrition

Directions

  1. 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!).
  2. 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.
  3. Garnish with the Pecorino shavings.
  4. Chill or serve room temperature.
  5. Preparation time includes 20 minutes hunting for the mandoline.
  6. You now speak Italian! Cioa!
Most Helpful

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...

rosslare April 18, 2014

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.

sugarpea March 19, 2009