Asparagus, Zucchini and Parmesan Salad


1 bunch asparagus
2 medium zucchini
1/4 cup Parmigiano-Reggiano, shaved and more for garnish
1 cup baby arugula
1 recipe lemon tarragon vinaigrette, see below
Garnish: 1 lemon, cut into 12 thin wedges

Lemon Oil
2 cups canola oil
Strips of zest from 1 lemon
1 stalk lemongrass, tough outer layers removed and bottom 4 inches roughly chopped

1/4 cup freshly squeezed lemon juice, about 1 lemon
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1 teaspoon sugar
1/4 teaspoon freshly ground black pepper
2 tablespoons tarragon, roughly chopped
1/4 cup lemon oil
1/2 cup olive oil


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