I made this salad for the first time a few years ago and it was just too pretty and delicious not to repeat. A lot of folks on instagram asked for the recipe so I decided to nail down the ingredients in the dressing and post it. This salad, like basically every recipe I post, is great because you can really interchange ingredients where needed/desired. It is a very seasonal salad though, so I suggest making it in the end of spring or summer if you want the freshest flavors!
You will need:
For the dressing:
1 cup packed fresh basil
2 cloves of garlic
juice and zest of 1 lemon
1/4 cup plus 2 Tbs balsamic vin (I have made with red wine vin too! Both turn out delish)
1 tsp salt
A pinch of black pepper
A pinch of chili flake (optional)
1/2 tsp honey
1/4 cup olive oil
For the salad
3 – 4 large heirloom tomatoes cut into large chunks
1 1/2 – 2 cups cherry tomatoes sliced in half
6-7 raw asparagus spears shaved into ribbons (odds and ends thinly sliced)
1 cup packed arugula
*Optional: Pine nuts, pistachios, and/or hemp seeds to sprinkle on top
For the dressing: In a blender or food processor add all of your dressing ingredients except for the olive oil. Pulse until garlic is completely minced and basil is finely chopped. Transfer to a container and add your olive oil. Store in the refrigerator.
To make your asparagus ribbons: run a vegetable peeler up the length of each spear until you have a full ribbon. Continue peeling until you are unable to get a complete ribbon. You can cut the asparagus top off and leave them whole to put in the salad or leave the top on and shave all the way through … I have done both but I think I prefer the latter. Also, for the pieces that the peeler can’t reach, just thinly slice on the bias and throw in with the mix. I like to keep the ribbons in a bowl of ice cold water until I am ready to toss the salad- this keeps them crisp and green.
When you are ready to eat: Combine all of your ingredients in a large salad bowl and toss to coat with dressing. If you are someone who likes a good presentation (like the nerd that I am) feel free to use your (clean haha) hands to arrange some of the ribbons on top into pretty curls. Enjoy!
Condensed:
For the dressing:
1 cup packed fresh basil
2 cloves of garlic
juice and zest of 1 lemon
1/4 cup plus 2 Tbs balsamic vin (I have made with red wine vin too! Both turn out delish)
1 tsp salt
A pinch of black pepper
A pinch of chili flake (optional)
1/2 tsp honey
1/4 cup olive oil
For the salad
3 – 4 large heirloom tomatoes cut into large chunks
1 1/2 – 2 cups cherry tomatoes sliced in half
6-7 raw asparagus spears shaved into ribbons (odds and ends thinly sliced)
1 cup packed arugula
*Optional: Pine nuts, pistachios, and/or hemp seeds to sprinkle on top
For the dressing: In a blender or food processor add all of your dressing ingredients except for the olive oil. Pulse until garlic is completely minced and basil is finely chopped. Transfer to a container and add your olive oil. Store in the refrigerator.
To make your asparagus ribbons: run a vegetable peeler up the length of each spear until you have a full ribbon. Continue peeling until you are unable to get a complete ribbon. You can cut the asparagus top off and leave them whole to put in the salad or shave all the way through… I have done both. Also, for the pieces that the peeler can’t reach, just thinly slice on the bias and throw in with the mix. I like to keep the ribbons in a bowl of ice cold water until I am ready to toss the salad- this keeps them crisp and green.
When you are ready to eat: Combine all of your ingredients in a large salad bowl and toss to coat with dressing. If you are someone who likes a good presentation (like the nerd that I am) feel free to use your (clean haha) hands to arrange some of the ribbons on top into pretty curls. Enjoy!