Raw asparagus, fresh herb and citrus salad

By Jason Skrobar
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Spring on a plate! 

SERVES
3
 TO
5

Ingredients

Salad

  • 1 lb asparagus, trimmed and thinly sliced on the bias
  • 1/2 cup flat leaf parsley, coarsely chopped
  • 1/4 cup mint, coarsely chopped
  • 1/4 cup chives, coarsely chopped
  • 1/2 cup raw pecans, coarsely chopped
  • 1/2 cup parmesan, finely grated

Dressing

  • 1/2 cup extra virgin olive oil
  • 1/4 cup sherry vinegar
  • 1 shallot, finely minced
  • 1 lemon juiced and zested
  • 1 lime juiced and zested
  • 1/2 orange juiced and zested
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 1/2 teapsoon chili flakes

Directions

Salad

  1. Add the sliced asparagus to a large mixing bowl along with the herbs, pecans and parmesan. Gently toss.
  2. Set aside for serving. 

Dressing 

  1. Add the oil, vinegar, shallots, citrus juice and zest, salt, pepper and chilli flakes to a mixing bowl and whisk until combined.
  2. Set aside for serving. 

Serve 

  1. Place salad on a serving platter and drizzle dressing over top. Enjoy!

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