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Salads

Shaved Michigan Asparagus Salad

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Shaved Michigan Asparagus Salad

This shaved asparagus salad showcases the best of early spring.

Makes 4 to 6 servings

Ingredients:

Finely grated zest of 1/2 medium lemon
2 teaspoons freshly squeezed lemon juice (from 1/2 lemon)
2 teaspoons champagne vinegar
2 tablespoons minced shallot (from about 1 medium)
Kosher (salt to taste)
Freshly ground black pepper
3 tablespoons pine nuts
1-pound thick asparagus spears, tough bottoms removed
3 tablespoons extra-virgin olive oil
1/2 cup packed shaved Parmesan cheese (about 1 1/2 oz)
1 tablespoon finely chopped fresh Italian parsley leaves

Steps:

  1. Combine the lemon zest, lemon juice, vinegar, shallot, and a pinch each of salt and pepper in a small bowl. Let sit for 15 minutes.
  2. Toast the pine nuts in a medium frying pan over medium heat, stirring often, until golden brown, about 5 minutes. Remove to a small bowl to cool.
  3. Using a vegetable peeler, thinly slice the asparagus lengthwise into strips and place in a large bowl. 
  4. Whisk the olive oil into the lemon-vinegar mixture in a thin and steady stream. Taste and season the dressing with salt and pepper as needed.
  5. Add the cooled pine nuts, dressing, half of the Parmesan, and all of the parsley to the asparagus and toss with your hands to combine. 
  6. Taste and season with salt and pepper. Let sit at least 10 minutes before serving. 
  7. Serve topped with the remaining Parmesan cheese slices.

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Michigan Asparagus and Crab Salad

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Michigan Asparagus and Crab Salad

Makes 4 to 6 servings 

Dressing Ingredients: 

2 tablespoons olive oil
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon orange juice concentrate
1 tablespoon lime juice 
1 tablespoon dark sesame oil 

Salad Ingredients: 

2 cups cut-up fresh or frozen Michigan Asparagus 
12 oz. crab meat (fresh or canned) or imitation crab
1 (10oz.) bag lettuce mix 
1 cup 1/2-inch pieces cantaloupe 
1 cup sliced seedless cucumber 

Steps: 

  1. Combine all dressing ingredients; mix well and set aside. 
  2. Steam or microwave Michigan Asparagus until tender-crisp. 
  3. Drain and let cool. 
  4. Cut crab into bite-sized pieces. 
  5. Combine asparagus and crab in a large bowl. 
  6. Add lettuce mix, cantaloupe, and cucumber and toss gently. 
  7. Pour salad dressing all over and toss to coat. 
  8. Serve immediately. 

Notes: Substitute chicken for crab, if desired. 

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Orange and Asparagus Salad

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Orange and Asparagus Salad

Makes 6 servings 

Ingredients: 

2 cups cut-up fresh or frozen Michigan Asparagus 
1 (6oz.) bag spring or European lettuce mix 
1 (11oz.) can mandarin orange sections, well drained 
1/3 cup thinly sliced red onion
1/4 cup honey roasted cashews
1/2 cup raspberry vinaigrette dressing 

Steps: 

  1. Steam or microwave Michigan Asparagus until tender-crisp. 
  2. Drain and let cool. 
  3. Combine cooked asparagus, lettuce, oranges, onion, and cashews. 
  4. Pour dressing over all. 
  5. Toss evenly to coat and serve immediately. 

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