Canal House Shaved Asparagus And Arugula Salad – a delicious recipe with Romano, extra-virgin olive oil, Salt, Pepper, asparagus, arugula. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
For the dressing: Place the cheese in a large bowl. Gradually add 1/2 cup of boiling water, whisking constantly. Slowly drizzle in the olive oil, whisking constantly. Taste. Season with salt and pepper.
2
For the salad, lay the spears flat on a cutting board and trim off the woody ends with a sharp knife. Using a vegetable peeler and pressing hard, shave each spear into long, thin ribbons. (If necessary, cut the final layer of each stalk into thin strips-it might be thicker than the other ribbons, which is just fine.) Trim off each tip and cut lengthwise in half. Toss the asparagus pieces with several tablespoons of the dressing. Add arugula and toss again. Season with more salt and pepper if necessary.
3
Serve with bruschetta or over flatbread or pizza.
288
kcal
Calories
30
g
Fat
5
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/2 cups (4 3/4 ounces) finely grated Pecorino Romano, 1/2 cup extra-virgin olive oil, Salt to taste, Pepper to taste, and more.
Yes, Canal House Shaved Asparagus And Arugula Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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