With spring around the corner (I am telling myself that, anyway), this dish is impossibly easy to make, and ridiculously tasty. I actually made this several times this winter when I was needing some fresh, bright flavors.
4-6 servings
INGREDIENTS:
- 2 medium zucchini
- 1 bunch of asparagus, trimmed
- 1/4 cup olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 ounce pecorino romano cheese in one chunk
DIRECTIONS:
- Using a mandoline (a vegetable peeler can work), slice the zucchini into long thin strips. Cut the asparagus on the diagonal, blanch in boiling water for 1 minute, then put into a bowl of ice water to stop the cooking. Dry the asparagus well. Put the sliced vegetables into a bowl and toss.
- In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Mix well, then drizzle over the vegetables. Toss to coat. Use a vegetable peeler to shave the pecorino over the salad, serve immediately.
- Note: You can also prep the salad up to a day ahead. Mix the vegetables with the lemon vinaigrette, toss, refrigerate. Then add the cheese right before serving.