RAW ASPARAGUS AND LEEK SALAD WITH LEMON ANCHOVY DRESSING
Posted on October 23, 2012
This refreshing no-fuss salad is great way to use asparagus and leeks in a new form. The asparagus takes on a whole new flavor when raw that is super clean and even a bit peppery! If you don’t like the idea of anchovies just leave em out!
You will need:
1 bunch of asparagus
About 8 cherry tomatoes
Half of 1 leek (white and light green parts only)
3 Tbs chopped fresh parsley
1 anchovy filet (or 1 1/2 tsp anchovy paste)
1 Tbs lemon zest
The juice of 1 juicy lemon (or 2 if they’re on the dry side)
1/4 cup red wine vinegar
1 Tbs honey
First, rinse and trim the asparagus by cutting off the tough bottom part.
Next, thinly slice the asparagus on the bias, leaving the tops intact (see the next picture).
Once you’ve sliced all of your asparagus place them in a salad bowl (see tops intact).
Next add your chopped parsley.
After rinsing and halving your leeks you want to slice them very thinly and add to the salad bowl.
For the tomatoes, cut them into three slices each and add them to the mixture.
Now for the dressing, I use a mortar and pestle to grind my anchovies and lemon zest, but if you have a blender you like to use or a food processor, you can just put in all the ingredients and give it a quick whirl! *** OR if you choose to use anchovy paste, all you really need to do is stir it all together!
Rinse and pat dry one anchovy filet (again leave this part out if these make you squeamish. I just happen to think they’re delicious and add great salty flavor to this dressing).
Roughly chop the anchovy into about three or four pieces and add to mortar. Next add lemon zest and salt and pepper.
Using the pestle, grind the mixture into a paste and place in small mixing bowl.
Add lemon juice, vinegar, and honey; stir to incorporate. Using a whisk, gradually drizzle in olive oil while you stir (about 1/4 cup). Add salt and pepper to taste and pour over the salad.
Using a vegetable peeler shave off pieces of parmesan onto your salad. This is a matter of taste, I happen to like A LOT of parmesan. Add as much or as little as you’d like.
Toss it all together and serve!