Farm to Fork: Cooking Local, Cooking Fresh by Emeril Lagasse

Author:Emeril Lagasse [Lagasse, Emeril]
Language: eng
Format: epub, pdf
Tags: General, Cooking, Seasonal, Farm produce, Natural Foods, Specific Ingredients, Cookery; American
ISBN: 9780061742958
Publisher: HarperCollins
Published: 2010-11-15T18:06:41.531000+00:00

Asparagus and Baby Red Russian Kale Slaw

People do not usually think about eating asparagus or kale raw, but if you use these ingredients when they are at their freshest and still young and tender, they make a delicious crunchy slaw.

¼ cup finely grated Parmigiano-Reggiano cheese, plus 2 ounces shaved with a vegetable peeler

2 tablespoons freshly squeezed lemon juice

1 teaspoon grated lemon zest

½ teaspoon salt

½ teaspoon freshly ground black pepper

¼ cup extra-virgin olive oil

1 bunch pencil-thin asparagus, sliced on the diagonal into 1-inch pieces

8 ounces (about 1 bunch) baby Red Russian kale, stemmed, leaves rinsed, patted dry, and cut crosswise into thin strips

1. Combine the grated Parmesan, lemon juice, lemon zest, ¼ teaspoon of the salt and ¼ teaspoon of the pepper in a small mixing bowl. Slowly whisk in the olive oil, and set aside.

2. Combine the asparagus and kale in a medium bowl. Season with the remaining ¼ teaspoon salt and ¼ teaspoon pepper, and mix well. Add the shaved Parmesan, toss with the dressing, and let stand for at least 10 minutes.

3. Toss the salad again, and serve. This is best enjoyed at room temperature.

4 servings

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.