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!
Servings: 4 servings
Print Recipe
Pin Recipe
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.
Karen's Zesty Lemon Vinaigrette: In a medium sized bowl add; 1 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 slowly until emulsified.
Store in a clean glass container or carafe in the refrigerator.
HINT: You can use half neutral oil/half evoo as well.
If spring garlic is not available, use white scallions. This recipe may not be reproduced without the consent of its author, Karen Sheer.
HINT: You can use half neutral oil/half evoo as well.
If spring garlic is not available, use white scallions. This recipe may not be reproduced without the consent of its author, Karen Sheer.
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.