Ribboned Asparagus and Zucchini Salad with Violets
A springtime time salad with vegetables and flowers of the season. Nourish the Roots
Servings: 1
Ingredients
- 1 small bunch of asparagus
- 1 zucchini
- juice of half a lemon
- extra virgin olive oil
- Fresh Parmesan cheese (not grated or shredded)
- freshly ground black pepper
- edible violets
Instructions
- Wash the zucchini and asparagus. Trim the pointy tips off the asparagus and set aside.
- With a sharp vegetable peeler, peel ribbons of the asparagus and zucchini. Put the ribbons on a large platter. They don't have to look perfect. This is a rustic salad.
- Add the asparagus tips to the ribbons. Drizzle olive oil and lemon juice over the ribbons and toss with your hands. Sprinkle with sea salt and fresh ground pepper and toss again.
- Using the vegetable peeler, peel shards of Parmesan cheese over the top. Use as much cheese as you want. The salty wonderfulness of the Parmesan is amazing in this salad.
- Top the salad with violets or other edible flowers, if you can find any. If not, I'm sure any type of fresh herb, like basil, would be nice.