Asparagus & Zucchini Crudi

READY IN: 30mins
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...

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!

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