Arugula and Asparagus Ribbon Salad Recipe
Arugula and Asparagus Ribbon Salad
Warning – this salad can be addictive. Raw asparagus ribbons and arugula are tossed with a lemon-olive oil dressing and topped with shaved parmesan. Slivers of prosciutto make it even better. Serve it alongside your favorite steak – or anything.
- 2 Tbsp freshly squeezed lemon juice
- 4 Tbsp Metropolitan Market Organic Olive Oil
- Salt and pepper
- 1/2 pound thick asparagus, trimmed
- 3 to 4 cups (3-4 oz) baby arugula
- 2 oz (1/2 cup) shaved Parmesan
- 3 slices Metropolitan Market Prosciutto, cut into thin strips (optional)
- Stir together lemon juice and olive oil to make a dressing. Add salt and pepper to taste. Set aside.
- Shave asparagus spears lengthwise with a vegetable peeler or mandolin into thin ribbons. Place in a shallow salad bowl or on a platter. Add arugula, Parmesan, and prosciutto, if using. Drizzle dressing over all and toss gently.
- Serve at once.
Nutrition:Amount Per Serving (based on 4 servings)
Fat: 19 g
Saturated Fat: 5 g
Cholesterol: 10 mg
Sodium: 440 mg
Carbohydrates: 3 g
Sugar: 1 g
Protein: 9 g
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Ratings and Reviews
“Tried this recipe in the proctor mm and loved it. have made it many times since then as written with prosciutto, with no prosciutto, with speck, and finally jamón. all very good. will be very sorry for asparagus season to end. my asparagus peeling technique did vary after the first time. my second through ? times i did not break off the ends of the asparagus but left them on to provide a better hold on the stalk. great salad, was even the meal one evening.”