Fresh (raw) Asparagus Salad

Asparagus SaladSnap, tingle, ahhhh…  With every crunch, the freshness of this salad explodes in your mouth.

I first came across this salad in Chef Anne Burrell’s cookbook, Cook Like a Rock Star where she uses Pecorino cheese. Pecorino is a dry, salty, sheep’s milk cheese.

In this modified version, I substituted shaved Parmesan cheese (Pecorino was not available). I also used thicker stalked asparagus spears as the really skinny ones weren’t available either…  With the pencil thin asparagus, you can use more of it’s length.  If you make this with the fatter ones, you have to keep taste testing to make sure that you don’t start getting into the denser, unsavory part of the stalk that you wouldn’t want to eat.

For this batch of asparagus, I used – approximately – the top half of each spear. To make chopping efficient,  I rinse the bundle and chop with the lower-most rubber band kept in place.  This yields about 3 cups worth.

ingredients

3 bundles of fresh asparagus – rinsed and finely chopped into rounds
1/4 – 1/2 of a raw red onion – finely chopped
1 1/2 cups – 2 cups shaved dry, salty cheese (Pecorino or Parmesan)
4 tblsp. Olive Oil
6 tblsp. Red Wine Vinegar
Salt to taste

Mix all ingredients together and enjoy!

*The flavors of this salad improve over time.

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Lime Cilantro Salad Dressing

A versatile sauce / salad dressing bursting with flavor.

2 bunches fresh cilantrocilanatro sauce

juice and zest from 4-5 limes

Place all in a blender or food processor.

Blend till smooth.

Add water to reach desired consistency.

*For a creamy sauce, add plain yogurt.

Cilantro Pesto Sauce

Cilantro Pesto Sauce

3 bunches fresh cilantro
nuts (let your taste guide you in your choice of nuts…we like walnuts and pine nuts)
lime juice
olive oil
salt to taste

  • blend or food process until desired consistency

Cilantro is great for your circulatory system. This sauce is great with fish, as a snack with chips, as a spread on sandwiches and as part of a salad dressing.

Fire Cider

Fire Cider

habanero peppers
garlic
ginger
horseraddish
smoked paprika
red onion
serano peppers
apple cider vinegar

  • chop / blend or food process all to a fine consistency – use enough vinegar so that everything blends and chopped properly
  •  place all in a glass jar, cover with apple cider vinegar and let set at room temperature for 2 months – shaking occasionally
  • strain when complete