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asparagus ribbon salad with dried cherries // brooklyn supper
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Asparagus Ribbon Salad with Dried Cherries
Prep Time
15 mins
Chilling time
1 hr
Total Time
15 mins
 

A shaved asparagus salad featuring asparagus ribbons tossed with dried cherries and a lemony vinaigrette.

Recipe Type: Salad
Makes: 4 servings
Author: Brooklyn Supper, inspired by Smitten Kitchen
Ingredients
  • 1/3 cup dried cherries (tart Montmorency are the best)
  • 1 small shallot, minced
  • 3 tablespoons olive oil
  • 2 tablespoons fresh-squeezed lemon juice
  • 1 teaspoon rice wine vinegar
  • 1/2 teaspoon sea salt
  • 1 pound asparagus, washed with woody ends broken off
Instructions

  1. In a small bowl, whisk lemon juice and vinegar into olive oil. Add sea salt, shallot, and dried cherries, and set aside. The cherries will plump up while they steep in the vinaigrette.

  2. To shave asparagus, hold each stalk by the woody stem and use a peeler to shave upwards.

  3. Place shavings in a bowl, drizzle with vinaigrette, and toss. Check salt and acid levels and adjust as needed. If you have the time, cover and refrigerate for an hour or so. Serve cold.