Recipes
April 16, 2010
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Shaved Asparagus and Edamame Salad with Truffle Oil Vinaigrette
Makes 4 side salads
Vinaigrette
2 Tbs. white truffle oil
1 1/2 Tbs. extra-virgin olive oil
1 Tbs. champagne vinegar
1 Tbs. lemon juice
2 tsp. sea salt
1/2 tsp. freshly ground pepper
Salad
1 lb. asparagus
1 c. shelled, cooked edamame
1 tsp. lemon zest
Whisk all vinaigrette ingredients together in a small bowl.
Using a vegetable peeler, peel asparagus into shavings. Combine shaved asparagus, edamame, lemon zest and vinaigrette in a large bowl. Toss with dressing and serve.
Source: Debi Shaw Cross
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