This is a wonderful spring salad. It’s fresh and alive and will make you feel happy when you eat it. Raw asparagus has a wonderful flavor – I never ate it this way before. From my friend Amy.
Raw asparagus, pea, and arugula salad
1/4 cup rice wine vinegar or any other delicate slightly sweet vinegar
1 teaspoon dijon mustard
1 shallot minced
1/4 cup nut oil (I used walnut, but pistachio, hazelnut or other nut oil is fine)
1/4 cup light olive oil
pinch of salt
a few grinds of pepper
Put ingredients in the foord processor and whirl to combine. Taste and adjust according to your liking.
1 pound fat asparagus
2 cups garden peas, or frozen (thawed)
1/2 pound arugula (about 6 cups)
1 cup toasted walnuts, pine nuts, or pistachios (I used a mix of walnuts and almonds)
shaved or shredded soy cheese (I used parmesan) (original recipe calls for good REAL parmesan cheese)
Snap off just the woody bottom end of the asparagus, then using a vegetable peeler, peel the stems all the way up, stopping just at the tips. This makes the stalks incredibly tender and juicy – I never knew that! Cut off the tips, and blanch for 2 minutes. Slice the stems on the diagonal in 1″ segments. Put the arugula in a bowl, and toss with just enough dressing to lightly coat. In another bowl, combine the asparagus tips, cut-up stems, and the peas. Toss this mixture with dressing as well. Place a serving of the arugula on each salad plate. Top arugula with a portion of the vegetables. Shave some soy cheese with a vegetable peeler and add to the salads. Sprinkle on the nuts, and serve. Makes 4 servings.