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Health Kick

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After eating five-too many Shake Shacks, bagel sandwiches, iced coffees with too much sugar, pasta from new and old favorite restaurants (here and here), etc., I’ve finally decided to do my body a favor and eat something green.  While my girl, Martha Stewart, serves a mean dose of healthy inspiration on her website Whole Living, there are clearly some other bloggers that make eating healthy look delicious and easy, as well.  The website, Canal House, has a great photo-based food blog, which consists of what they cook for lunch.  I think I might try to make their “salad of cannellini beans, canned tuna, and tender lettuces and nasturtiums from the garden, served with warm toast” for lunch next week.

In the meantime, here is my lunch for tomorrow.  I’ve never eaten raw asparagus before, but there is no turning back now, as it’s packed and ready for me to bring to work tomorrow.  The vinaigrette supposedly breaks down the asparagus starches so the ribbons become pasta-like.  Good.  I’ve also added chicken because I know that’s what people on a diet love to eat.  Blegh.

Recipe courtesy of Whole Living magazine

Asparagus Ribbon Salad
1 bunch fresh asparagus, rinsed, stems and tips removed
2 cups arugula
¼ cup hazelnuts, roasted and roughly chopped
Pecorino Romano, for serving (optional)

3 Tbsp extra-virgin olive oil
2 Tbsp freshly squeezed lemon juice
2 tsp liquid honey
1 shallot, minced
Sea salt and freshly ground black pepper

1. Using a vegetable peeler, start from the top of the spear, and gently shave downward, to create a thin ribbon.  Continue until you only have a small piece of the spear left, then run a small paring knife down the middle to separate. Slice all of the tips in half, lengthwise. (Don’t worry about being perfect; it’s meant to be rustic!) Transfer the asparagus ribbons in a large bowl and set aside.

2. Combine dressing ingredients in a jar covered with a tight-fitting lid and shake to combine. Taste to adjust seasoning. Toss asparagus with the dressing until fully coated. Let marinate for 15 to 20 minutes.

3. Toss the marinated asparagus with the arugula (it will still take on some of the dressing).

4. Sprinkle the asparagus-arugula mixture with the hazelnuts and many grinds of fresh black pepper (it really adds a lot to this dish!). Top with a few shavings of Pecorino Romano, if using. Serve.


Written by doorr

June 13, 2011 at 10:18 pm

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