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Jun 23

Summer Salad with Charred Lemon-Parsley Dressing

Introducing my sweet, and incredibly talented, friend Sarah. Personally, she’s a constant source of inspiration in virtually every aspect of my life, yet really shines when it comes to food. Fresh, local, unique, and seasonal is the name of her game. Enjoy!

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I’m a big believer in eating food that is in season and sourced locally. There are a few things I anxiously await each year, and asparagus is at the top of my list. Not only does eating this way garner more flavour, but it also gives you a deeper appreciation for the food you eat! So when asparagus finally came in season I decided to team up with my dear friend and pastry chef, Erin, to develop a unique take on one of my favourite vegetables.  Since asparagus is typically served cooked we thought it would be fun to try something new and serve it raw. By shaving the asparagus you’re left with a more gentle taste, and paired with ripe strawberries, and peppery arugula, it makes for a perfect early summer salad. xo, Sarah

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Summer Salad with Charred Lemon Dressing
The perfect summer salad, made with local fare
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Prep Time
15 min
Cook Time
5 min
Prep Time
15 min
Cook Time
5 min
1751 calories
134 g
67 g
126 g
31 g
26 g
1001 g
1052 g
47 g
0 g
96 g
Nutrition Facts
Serving Size
1001g
Amount Per Serving
Calories 1751
Calories from Fat 1115
% Daily Value *
Total Fat 126g
194%
Saturated Fat 26g
132%
Trans Fat 0g
Polyunsaturated Fat 13g
Monounsaturated Fat 83g
Cholesterol 67mg
22%
Sodium 1052mg
44%
Total Carbohydrates 134g
45%
Dietary Fiber 17g
70%
Sugars 47g
Protein 31g
Vitamin A
107%
Vitamin C
330%
Calcium
63%
Iron
52%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. FOR THE VINAIGRETTE
  2. 1 large lemon
  3. Handful of fresh parsley (about ½ cup chopped)
  4. 1/2 cup good quality olive oil
  5. 1 Tbsp. honey
  6. 3 Tbsp. White balsamic vinegar
  7. Salt and pepper to taste
  8. FOR THE SALAD
  9. 8 spears of asparagus
  10. 1 cup of fresh heirloom cherry tomatoes, cut in half
  11. 1 cup of local strawberries, sliced
  12. 3 cups of fresh local arugula
  13. ½ cup of good quality feta cheese (can be left out if desired)
  14. ½ cup dried Israeli or Pearl couscous
Instructions
  1. Follow the cooking instructions on the back of the package of the couscous. (you can always replace water with a broth of your choice for added flavor). Once cooked set aside and let cool - you may want to add a glug of olive oil so it doesn't stick together
  2. Using your BBQ or gas burner cut the lemon in half and char the cut sides. Squeeze the juice into a large bowl, add the salt, pepper, oil honey and vinegar. Roughly chop the parsley and add it to the other ingredients.
  3. Using a hand blender, blend the vinaigrette until almost all of the parsley is incorporated.
  4. Taste and add a splash more honey or vinegar if desired.
  5. Using a vegetable peeler start at the top of the asparagus and peel “ribbons” (note: save whatever you cannot peel and sauté up in your next pasta dish)
  6. TO ASSEMBLE
  7. Place a small amount of vinaigrette in the bottom of each salad bowl or plate
  8. Top with the couscous and start to build your salad adding half of the ingredients into each bowl. Drizzle desired amount of dressing and crumble the feta on the top of each salad (if you have dressing left over it will last in the fridge for up to 3 days)
Notes
  1. If you're looking for a complete meal a side of fish or any meat, grilled, would be just the ticket
beta
calories
1751
fat
126g
protein
31g
carbs
134g
more
Lark & Linen Interior Design and Lifestyle Blog https://jacquelynclark.com/

Recipe: Erin | Photography, Styling & Copy: Sarah

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