Peeled Asparagus Salad With Radish And Toasted Pumpkin Seeds Food

PEELED ASPARAGUS SALAD WITH RADISH AND TOASTED PUMPKIN SEEDS

Steps:

• Preheat oven to 375 degrees.
• In a medium bowl, toss pumpkin seeds with 1 tablespoon olive oil.
• Scatter seeds on a sheet pan and place in oven for 6 to 7 minutes or until light brown. Set aside to cool.
• Peel asparagus from just below the top of the stalk, creating long strips. Place the asparagus into a large bowl. Set aside the tops of the asparagus for garnish.
• Remove the stems and roots from the radishes. Slice into thin circles with a knife or mandoline. Place in the large bowl with the asparagus.
• To the asparagus and radish mixture, add the dill, parsley, chives, pea tendrils, lemon juice, ¼ cup olive oil, and toasted pumpkin seeds, adding salt and pepper to taste. Toss.
• Garnish with the reserved asparagus tops and chive flowers, and serve.

OVEN-ROASTED ASPARAGUS

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
• Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

BALTHAZAR SALAD

Steps:

• Roughly chop the lettuces and mix with fennel and radish.
• Blanch asparagus and haricots verts in boiling water until tender, 6 minutes. Transfer to ice bath, then drain.
• Add the asparagus and haricots verts to the greens. Separately, combine vinaigrette ingredients, shake and dress salad. Season to taste with salt and pepper.
• Divide the salad among 6 plates, topping each with a slice of ricotta salata, a wedge of avocado, some julienned beet and lemon zest. Finish with a pinch of breadcrumbs.

PEA, ASPARAGUS AND ARUGULA CHOPPED SALAD

Steps:

• Bring a large pot of generously salted water to a boil. Add peas, and cook until tender but still slightly firm, about 2 minutes. Using a slotted spoon, remove peas to a strainer and cool under cold running water. Let dry. Bring water back to a boil. Add asparagus, and cook until tender but still slightly crisp, about 4 minutes. Drain, and cool under cold running water. Dry on a dish towel, then slice into 3/4-inch pieces (there should be about 1 cup). Set aside.
• In a small bowl, whisk together garlic chives, vinegar, mustard, large pinch salt and pepper. Slowly whisk in oil until emulsified. Taste and adjust seasoning; it should be highly seasoned.
• In a large serving bowl, combine arugula, lollo rosso, peas, asparagus, tarragon and daikon radish. Pour about half the dressing on top, and toss to coat vegetables, adding more dressing if necessary. Let sit for 15 minutes. Taste, and adjust seasoning once more before serving.

SHAVED CARROT AND RADISH SALAD WITH HERBS AND PUMPKIN SEEDS

Steps:

• Heat 1 Tbsp. oil in a medium skillet over medium. Add pumpkin seeds and cumin and cook, stirring, until lightly toasted and fragrant, 4-5 minutes. Transfer to paper towels, season with salt, and let cool.
• Whisk lemon juice, honey, pepper, and 3/4 tsp. salt in a medium bowl until honey dissolves. Slowly whisk in remaining 3 Tbsp. oil until emulsified.
• Toss carrots and radishes with dressing in a large bowl, then fold in herbs, chives, and half of the pumpkin seeds. Top salad with remaining pumpkin seeds. Taste and season with salt and pepper if necessary.
• Do Ahead
• Dressing can be made 5 days ahead. Chill in a resealable container.

ROASTED ASPARAGUS AND APPLE SALAD

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Arrange asparagus pieces on a baking sheet. Drizzle 2 tablespoons olive oil over the asparagus; toss gently to coat and spread into a single layer.
• Roast asparagus in preheated oven until tender, about 25 minutes. Remove from oven and set aside to cool.
• Combine honey, white wine vinegar, 2 tablespoons olive oil, and garlic in a jar; seal tightly and shake vigorously to blend into a salad dressing.
• Arrange salad greens onto a large platter; top with apple slices, shredded white Cheddar cheese, and cooled asparagus.
• Drizzle the salad dressing over the salad greens and toppings.

POTATO, ASPARAGUS AND MUSSEL SALAD

Steps:

• Place the potatoes in a large pot and cover with water. Bring the water to a boil over high heat, then add salt. Reduce the heat so the water is just simmering, and let the potatoes cook until just tender when a fork is inserted into the center, about 12 to 14 minutes. Drain and let them cool.
• Combine the shallots, parsley, vinegar, mayonnaise and mustard in a medium-size bowl and mix well. Fold in the capers and season with salt and pepper.
• Cube the potatoes, put them into a large bowl, and add about three-quarters of the dressing. Turn several times to mix well. Just before serving, add the mussels, asparagus and remaining dressing and toss again. Garnish with chopped parsley.

ASPARAGUS WITH ROASTED RED PEPPER SALSA

Steps:

• Wash and trim asparagus by breaking off stem at tough part. Steam asparagus for 3 to 7 minutes, depending on stalk thickness.
• Rinse and julienne the red peppers. Wash, seed and mince the hot peppers. Mince the garlic, and chop onion. Wash, dry and chop cilantro. Combine all these ingredients, and then add 2 teaspoons lime juice. Stir well.
• When asparagus is cooked, drain and mix with red pepper salsa.