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Zucchini and Asparagus Ribbon Salad
2022-06-03
https://www.metro.ca/userfiles/image/recipes/salade-rubans-asperges-courgettes11938.jpg
PT15M
PT00M
PT15M
* It’s easier to thinly slice thick asparagus than thin onesRinse the asparagus and zucchini in cold water. To trim the asparagus, bend each spear near the stem until it snaps. Cut the tips off.Blanch the asparagus tips in boiling water for one minute. Then immerse them in ice cold water to stop the cooking process. This will also allow the asparagus to retain its colour.Use a peeling knife or mandoline to slice the asparagus stalks and zucchini into very thin pieces lengthwise. Place the slices in a salad bowl or divide them between the plates. Add the tips or serve them as part of a side.Combine the olive oil, zest, and lemon juice in a bowl or jar. Pour over the vegetables and gently toss. Top with the parsley and pistachios. Serve.
4
Metro
4
3
5
4
6 thick asparagus spears *
1 zucchini
3 tablespoons (45 mL) oilve oil
zest and juice of half lemon
1 bunch Italian parsley, chopped
2 tablespoons (30 mL) pistachios, crushed
Zucchini and Asparagus Ribbon Salad
4
accompaniments
0:15
Preparation
0:00
COOKING
0:15
TOTAL TIME
Ingredients
-
6
thick asparagus spears *
-
1
zucchini
-
3 tablespoons
(45 mL)oilve oil
-
zest and juice of half lemon
-
1 bunch
Italian parsley, chopped
-
2 tablespoons
(30 mL)pistachios, crushed
Preparation
* It’s easier to thinly slice thick asparagus than thin ones
Rinse the asparagus and zucchini in cold water. To trim the asparagus, bend each spear near the stem until it snaps. Cut the tips off.
Blanch the asparagus tips in boiling water for one minute. Then immerse them in ice cold water to stop the cooking process. This will also allow the asparagus to retain its colour.
Use a peeling knife or mandoline to slice the asparagus stalks and zucchini into very thin pieces lengthwise. Place the slices in a salad bowl or divide them between the plates. Add the tips or serve them as part of a side.
Combine the olive oil, zest, and lemon juice in a bowl or jar. Pour over the vegetables and gently toss. Top with the parsley and pistachios. Serve.
Source :
Metro
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
