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Roasted Asparagus & Shaved Heirloom Carrot Salad with a Zesty Lemon Vinaigrette

Roasted Asparagus & Shaved Heirloom Carrot Salad with a Zesty Lemon Vinaigrette / Recipes for Memorial Day

Roasted Local Asparagus Tips & Spears Team with Shaved Multi-Colored Carrots, Lettuces & Sprouts for a Delicious Composed Salad.
Add Za’atar coated Mini Goat Cheese Balls and toss all with a Lemony Vinaigrette for an unforgettable salad!

SEE 22Ā Inspirational MEMORIAL DAY RECIPES Here!!!

Roasted Asparagus & Shaved Heirloom Carrot Salad with a Zesty Lemon Vinaigrette
Roasted Asparagus & Shaved Heirloom Carrot Salad with a Zesty Lemon Vinaigrette
I made this salad last night at my Cooking Class at Leicht Kitchen Studio in Greenwich Connecticut.
Was a joy to teach the elements of the salad ~ and eat very last fork full!Ā 

I’m loving the crunch and diversity of this composed salad!
Roasted Asparagus Spears and Stalks, Carrots (that have been plunged into ice water to crisp) and Sunflower Sprouts offer amazing crunch… and think about all those antioxidants!! (protects free radical damage.)

A nice touch: These little goat cheese balls are fun to make; just roll them in the palms of your hands then coat in za’atar seasonings. They lend a creamy and sharp yet sweet flavor – add a great balance to the salad.

Roasted Fat Asparagus for the salad
Roasted Fat Asparagus for the salad – I LOVE the fat ones with their meaty texture!
Shaving Heirloom Carrots for the salad
Shaving Heirloom Carrots for the salad – I’m all about adding color! Choose 4Ā different colored carrots.Ā 
Mini Goat Cheese balls coated with Za'atar Seasoning
Mini Goat Cheese balls coated with Za’atar Seasoning – easy and fun to makeĀ 
Roasted Asparagus & Shaved Heirloom Carrot Salad with a Zesty Lemon Vinaigrette
Close-Up: Roasted Asparagus & Shaved Heirloom Carrot Salad with a Zesty Lemon Vinaigrette- see all the texture

Enjoy this Special Salad!
Let me know what you think!
Karen

Roasted Asparagus & Shaved Heirloom Carrot Salad with a Zesty Lemon Vinaigrette

Roasted Asparagus & Shaved Heirloom Carrot Salad with a Zesty Lemon Vinaigrette

Roasted Local Asparagus Tips & Spears Team with Shaved Multi-Colored Carrots, Lettuces & Sprouts for a Delicious Composed Salad. Add Za'atar coated Mini Goat Cheese Balls and toss with a Lemony Vinaigrette for an unforgettable salad!Ā 
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4 servings
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Ingredients

  • 3/4 pound fresh asparagus (about 8 very fat ones)
  • 1 teaspoon extra virgin olive oil
  • 4 medium colorful heirloom carrots orange, purple, yellow & white
  • 4 cups mixed lettuce leaves*
  • 1/2 cup sunflower sprouts or your favorite sprouts
  • 3 ounces goat cheese
  • 2 teaspoons za'atar seasoning
  • 1/3 cup Zesty Lemon Vinaigrette (recipe below) More if desired.

Instructions

  • Make Karen's Zesty Lemon Vinaigrette

Roast Asparagus:

  • Preheat the oven to 375 degrees. Snip off coarse ends of the asparagus. Gently peel the stalk. (this is a must for fat ones, thin ones do not need to be peeled.) Cut asparagus on the diagonal into 1" pieces.
  • Add the asparagus to a rimmed baking tray - add 1 teaspoon of olive oil and rub in. Season with a dash of sea salt and freshly ground pepper. Roast for 5 minutes - will be just a little golden around the edges and bright green. Remove the asparagus to a plate to cool.

Shave the Carrots:

  • Add 1/2 cup of ice and 2 cups of water to a medium sized bowl. Lightly peel the carrots, cut off ends. Using a swivel vegetable peeler - shave the carrots, pressing down firmly in 4" lengths - about half the length of the carrot. Add to the bowl of ice water - mix in. I use 4 different colors of carrots. You might not use all the carrots - I cup total is good.

Mini Seasoned Goat Cheese Balls:

  • Add za'atar seasoning to a very small plate. Portion goat cheese into 1/2" pieces. Roll each in the palm of you hands, drop one by one in seasoning and lights coat them. Add all to a plate to hold, reserve.

Finishing the Salad:

  • On a large platter add the lettuce leaves - scatter to almost cover. Top with cooled Roasted Asparagus, Carrots (drained and dried) and Sunflower Sprouts. Dot all over with the goat cheese balls.
  • Drizzle the dressing all over and serve.

Notes

*Salads: choose organic sweet baby lettuces or baby romaine. Flexibility here: choose ones you like; baby kale, arugula or thinly sliced romaine.Ā 
Karen's Zesty Lemon Vinaigrette: In a medium sized bowl add; 1 Ā 1/2 minced teaspoons spring garlic, 1 teaspoon minced garlic, 1 teaspoon minced shallots, 1/4 teaspoon sea salt, 1/4 teaspoon sugar, 1/2 teaspoon grainy mustard, 1/4 teaspoon minced lemon rind and 5 tablespoons fresh lemon juice. Mix with a wire whisk to combine. Measure 1/2 cup extra virgin olive oil - stream in slowlyĀ until emulsified.
Store in a clean glass container or carafe in the refrigerator.Ā 
HINT: You can use half neutral oil/half evoo as well.Ā 
If spring garlic is not available, use white scallions.Ā 
ThisĀ recipe may not be reproducedĀ without theĀ consent of its author, Karen Sheer.
COURSE: Salad, salad dressing
CUISINE: American
KEYWORDS: asparagus & carrot salad, roasted asparagus salad
Nutrition Facts
Roasted Asparagus & Shaved Heirloom Carrot Salad with a Zesty Lemon Vinaigrette
Amount per Serving
Calories
233
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
5
g
31
%
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
5
g
Cholesterol
 
10
mg
3
%
Sodium
 
182
mg
8
%
Potassium
 
818
mg
23
%
Carbohydrates
 
16
g
5
%
Fiber
 
6
g
25
%
Sugar
 
6
g
7
%
Protein
 
10
g
20
%
Vitamin A
 
28786
IU
576
%
Vitamin C
 
17
mg
21
%
Calcium
 
152
mg
15
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
If you love to bake ~ this recipe is a winner for Memorial Day!
Shortcakes with Rhubarb, Blueberries and Coconut Whipped Cream
Shortcakes with Rhubarb, Blueberries and Coconut Whipped Cream

Tender & Flaky Buttermilk Shortcakes are Split and Piled with Rhubarb and Coconut Whipped Cream with a touch of Blueberries for a Delicious Dessert. A Memorial Day treat! Red, White & Blue…

Rhubarb Shortcakes with Coconut Whipped Cream and a touch of Blueberries

Shortcakes with Rhubarb, Blueberries and Coconut Whipped Cream

For Memorial Day and Beyond! Tender & Flaky Shortbreads are Split and Piled with Rhubarb, Rhubarb Syrup and Coconut Whipped Cream with a touch of Blueberries for a Delicious Dessert!
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Servings: 8
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Ingredients

The Buttermilk Biscuits:

  • 1 cup flour I use organic
  • 1 cup pastry flour can use cake flour
  • 1 stick unsalted butter I use organic
  • 3 tablespoons pure cane sugar (2 teaspoons extra for sprinkling on top)
  • 1 tablespoons baking powder I use aluminum free
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon sea salt
  • 1/4 cup unsweetened flakes coconut chopped fine (option but I love)
  • 3/4 cup buttermilk
  • 1/2 teaspoon almond extract
  • 1 large egg for brushing tops (will not use all)

Rhubarb Filling:

  • 2 cups fresh rhubarb cut on diagonal 1" lengths
  • 1/4 cup filtered water
  • 1/2 cup pure cane sugar
  • 3/4 teaspoon orange rind minced or finely grated
  • 2 teaspoons tapioca starch (can use 1 t. cornstarch)

Blueberry Filling (for an accent):

  • 1/3 cups fresh blueberries
  • 2 teaspoons filtered water
  • 1/2 teaspoon tapioca starch (can use 1/4 t. cornstarch)
  • 1/2 teaspoon fresh lemon juice

Coconut Whipped Cream

  • 3/4 cup coconut cream* (the thick portion in the can) See note!
  • 3 tablespoons confectioner's sugar
  • 1/2 teaspoon pure vanilla extract

Instructions

The Buttermilk Biscuits:

  • Add parchment paper to a cookie sheet, lightly butter, set aside. Preheat oven to 400 degrees.
  • Cut the butter into 8 pieces - lay on waxed paper and freeze for 15 minutes while you prepare the ingredients.
  • In a large bowl add both flours, baking powder, baking soda, sea salt and chopped coconut (if using.) Mix together. Combine wet ingredients; buttermilk and almond extract (save egg for topping).
  • When butter is very cold (frozen 15 minutes) add all to the flour bowl. Using a pastry cutter - cut the butter until a coarse meal, finer then "pea" sized.
    Add HALF of the buttermilk mixture and combine with a dinner fork until slightly combined. Add second half of the buttermilk mixture and mix until most of it is combined with the flour.
  • Bring the mixture together with your hands until it is sticking together (work quickly - your hands are warm, do not overwork.
    Place the dough on a large lightly floured cutting board and knead gently until cohesive.
  • Roll gently to 3/4 inch thick. Cut with 2" cookie or biscuit cutters - cut straight down, do not twist! Will have 8 biscuits (can gently re-roll and use all dough.)
    Add to parchment paper, Whisk egg. Brush the tops and sprinkle with remaining 2 teaspoons of sugar. (Will have extra egg.)
  • Bake in the center of the oven for about 14 - 15 minutes. For best flavor, let develop a good golden color. Cool on wire rack.

Make the Rhubarb Filling:

  • While the Biscuits cook, make the 3 following accompany recipes.
    Add water, sugar and orange rind to a non-reactive 2 quart pot. Bring to a boil, reduce to a simmer and stir to dissolve the sugar. Add the sliced rhubarb and tapioca starch and stir well. Let the rhubarb stew and soften for about 4 minutes - and still a bright color! Remove from heat - rhubarb will continue to cook. (Overcooked will be mushy.) You will have a good amount of "sauce" to add to the biscuits.

Blueberry Filling:

  • Add all blueberry ingredients to a small 6" skillet. Bring to a boil then lower to a simmer. Sit until sugar is dissolved and blueberries are just cooked. Take off heat. Let cool. Add extra water if you need more syrup around the blueberries.

Coconut Whipped Cream:

  • Add thick coconut cream to a cold bowl (I freeze 5 minutes.) Add confectioner's sugar and vanilla - with a balloon whisk - whisk well until thick and creamy. Place in the refrigerator until needed. (Can be made ahead of time and re-whipped.)

Prepare layered the Rhubarb Biscuits & enjoy:

  • Cut biscuits evenly in half horizontally. To individual plates - place the bottom of the biscuit, top with some rhubarb AND the syrup (adds ton of flavor!)
    Dot with a few blueberries. Top with a dollop of Coconut Whipped Cream and add the top of the biscuit. Add a mint sprig in the plate and enjoy!

Notes

*Coconut Whipped Cream: Refrigerate the can 24 hours before using. Scoop out the thick coconut cream on top - save coconut water for another recipe.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
COURSE: Dessert
CUISINE: American
KEYWORDS: rhubarb shortcakes, rhubarb shortcakes with coconut whipped cream
Nutrition Facts
Shortcakes with Rhubarb, Blueberries and Coconut Whipped Cream
Amount per Serving
Calories
404
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
16
g
100
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
56
mg
19
%
Sodium
 
450
mg
20
%
Potassium
 
296
mg
8
%
Carbohydrates
 
49
g
16
%
Fiber
 
4
g
17
%
Sugar
 
19
g
21
%
Protein
 
7
g
14
%
Vitamin A
 
460
IU
9
%
Vitamin C
 
4
mg
5
%
Calcium
 
159
mg
16
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Roasted Asparagus & Shaved Heirloom Carrot Salad with a Zesty Lemon Vinaigrette

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