Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Shaved Asparagus Salad with Aged Gouda and Hazelnuts

Article Image
Scott Phillips

Servings: 6 to 8

Raw strips of asparagus are crisp, juicy, and great in salads. Allow the asparagus to marinate for no more than 15 minutes; any longer and it will begin to lose its crunchy texture.

Ingredients

For the vinaigrette

  • 3 Tbs. seasoned rice vinegar
  • 2 Tbs. fresh lemon juice
  • 2 Tbs. extra-virgin olive oil
  • 1 Tbs. fragrant honey, such as wild flower or orange blossom
  • 1 Tbs. finely chopped shallot
  • Kosher salt and freshly ground black pepper to taste

For the asparagus

  • 3/4 lb. thick asparagus, trimmed
  • 3 cups baby arugula
  • 1/2 cup toasted, peeled, and chopped hazelnuts
  • 2-1/2 oz. thinly shaved aged Gouda (use a vegetable peeler)

Nutritional Information

      Calories (kcal) : 120
      Fat Calories (kcal): 90
      Fat (g): 10
      Saturated Fat (g): 2.5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 10
      Sodium (mg): 220
      Carbohydrates (g): 5
      Fiber (g): 1
      Protein (g): 4

Preparation

Make the vinaigrette

  • Whisk all of the ingredients together, cover, and refrigerate.

Prepare the salad

  • Remove the tips of the asparagus and put them in a large bowl. Using a vegetable peeler, shave a stalk, discarding the first shaving. When shaving the first side becomes awkward, turn the stalk over and repeat. Add the shavings to the tips. Repeat with the remaining stalks.

    Toss the asparagus with 1/3 cup of the vinaigrette and let sit for 10 to 15 minutes so that the flavors meld and the asparagus softens just a bit.

    Add the arugula and hazelnuts and toss, adding more dressing as necessary to lightly coat the arugula. Arrange on plates and top with the shaved cheese. Serve immediately.

Make Ahead Tips

The vinaigrette can be refrigerated for up to 3 days.

Reviews

Rate or Review

Reviews

  • Sara_in_Nawfock | 08/30/2016

    Very minor changes. Used thin asparagus, which I cut into 1" pieces and broiled for 1 minute then chilled until ready to marinate, and added escarole to the greens mixture. The dressing, aged gouda, and hazelnut are brilliant together, and a welcome breath of fresh air from the more common (but tasty) cheese-nut combos. Served as a salad course and was met with raves. Repeating as soon as possible!

  • Krispie | 04/05/2015

    This was so different from your average salad and quite tasty. I will definately make this again and soon

  • pswest | 04/25/2014

    I love this salad.(Confession I made it with slivered almonds.) I would make it again for company as written, have made it multiple times using bias sliced skinny asparagus. The dressing is great on other things, particularly slaw like combo's.

  • ThreeMuskateers | 04/10/2013

    This is a keeper! Incredibly tasty and healthy! I did not have arugula on hand so added organic grape tomatoes. Toasted pumpkin seeds, but I bet pine nuts would work too! And I shaved in some reggiano Parmesan instead. Worked with what I had on hand. Will try exact recipe now that I can plan ahead, I'm sure it's just as fantastic.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks