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!
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
- FOR THE VINAIGRETTE
- 1 large lemon
- Handful of fresh parsley (about ½ cup chopped)
- 1/2 cup good quality olive oil
- 1 Tbsp. honey
- 3 Tbsp. White balsamic vinegar
- Salt and pepper to taste
- FOR THE SALAD
- 8 spears of asparagus
- 1 cup of fresh heirloom cherry tomatoes, cut in half
- 1 cup of local strawberries, sliced
- 3 cups of fresh local arugula
- ½ cup of good quality feta cheese (can be left out if desired)
- ½ cup dried Israeli or Pearl couscous
- 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
- 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.
- Using a hand blender, blend the vinaigrette until almost all of the parsley is incorporated.
- Taste and add a splash more honey or vinegar if desired.
- 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)
- TO ASSEMBLE
- Place a small amount of vinaigrette in the bottom of each salad bowl or plate
- 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)
- If you're looking for a complete meal a side of fish or any meat, grilled, would be just the ticket
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