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Shaved Asparagus Salad With Anchovy Gremolata Recipe
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Shaved Asparagus Salad With Anchovy Gremolata

1 bunch fresh asparagus
1 shallot, small dice
4 tbsp sliced almonds
Juice of 1/2 lemon
3 tbsp olive oil
Parmesan cheese
2-3 eggs, soft boiled
Anchovy gremolata (optional, recipe to follow)
Salt and Pepper to taste

Do not remove tough ends of the asparagus. Lay an asparagus stalk flat on a cutting board. Using a vegetable peeler (Y-shaped is best), shave the asparagus from root to tip. Repeat for all stalks. Transfer to salad bowl.

Add shallot, almonds, lemon juice, olive oil, salt, and pepper to bowl. Mix, then top with shaved parmesan cheese.

For each serving, top with soft-boiled egg (cut in half) and anchovy gremolata
(recipe below.)

Anchovy Gremolata

3 tbsp fresh flat-leaf parsley, chopped
Zest of 1 lemon
4 canned anchovy fillets, rinsed, drained, and finely chopped
4 garlic cloves, minced

Combine all ingredients to create gremolata.