Spring is in the air and talk of asparagus is everywhere. There’s nothing quite like a fresh seasonal salad to put you in the mood for summer fun. This gorgeous green salad will take you there, I promise.
A lovely raw vegetable dish (crudi) containing very thinly sliced, zucchini, diced asparagus and shaved Pecorino Romano. Simply serve chilled, drizzled with olive oil and lemon juice.
I can’t take any credit (except the iphone photo;) for this sensational salad. The credits go to my dear friend James Fielder for choosing to make this dish and Giada De Laurentiis for her fabulous recipe (below).
James & Larry serving the delicious Asparagus and Zucchini Crudi
James and Chris enjoying the first course…
Or perhaps this Bogle was the first course. Anyway, please keep in mind that these photos were taken with an iphone in the dark. Yep, that’s right.
Succulent shrimp cooking, for the second course.
Lastly, Decadent Dark Chocolate Flourless Torte for dessert.
Asparagus and Zucchini Salad (Crudi)
- 2 zucchini, trimmed
- 1 bunch thin asparagus, ends trimmed
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon kosher or sea salt
- 1/8 teaspoon freshly ground black pepper
- 1 ounce shaved Pecorino Romano
Using a vegetable peeler, shave the zucchini into long thin strips. Thinly slice the asparagus on a diagonal. Place the salad in a large serving bowl and toss.
In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Stir to combine and drizzle over the vegetables. Toss and add the shaved pecorino cheese.