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June 17th is Eat Your Vegetables Day, and it sits right in the middle of National Fresh Fruits & Vegetables month. Summer is the perfect time for this observance as there are so many varieties to choose from!
In honor of this “holiday” I have a new salad recipe that I want to share. I’ve made it a couple of times now and it’s a smash hit! The recipe comes from Cooking Light and it’s very simple (as usual I’ve made a couple of adjustments).
Prepare and toss one bunch asparagus and one bunch white asparagus with olive oil and season with salt & pepper (original recipe calls for one pound total). Roast asparagus in a 400 degree oven for 5-10 minutes until crisp, roast time depends on the thickness of the stalks (the original recipe blanches the asparagus in salted water for 2 minutes). While the asparagus is roasting, mix the dressing: 2 TBSP olive oil, 2 TBSP balsamic vinegar, 2 TBSP minced shallot, 1 oz gorgonzola (~1/4 cup), 1/2 tsp grated lemon rind, ¼ tsp salt, 1/4 tsp pepper. Once the asparagus has cooled cut into 2 inch segments and place on top of 5oz of Arugula greens (original recipe calls for mixed salad greens). Drizzle with the dressing, toss, and sprinkle with remaining Gorgonzola cheese once you’ve served.
Give it a try and let me know what you think!
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