Weeknight Salad

As mentioned in my last post, the previous week was a bit busy.  When things get busy in our house, often things in the fridge get forgotten about.  On Tuesday night last week I found some zucchini and asparagus that were ready to make their appearance on our dinner table.  Truth be told, they were probably ready on Sunday night or Monday, but it just didn’t work out that way.  Thankfully Giada had a plan for our vegetables.  Her recipe for Asparagus and Zucchini Crudi is fast, easy, and really tasty.

Ingredients gathered

Zucchini ribbons

Add in the asparagus

Maybe too much dressing, but tasty none-the-less!

Asparagus and Zucchini Crudi – Based on Giada De Laurentiis’ recipe in Giada’s Kitchen


2 zucchini
1 bunch asparagus, trimmed
1/4 c extra-virgin olive oil
2 tbsp lime juice (she suggests lemon juice but I had and liked limes)
1/2 tsp salt
1/4 tsp ground pepper
Pecorino Romano Cheese (I used Parm)

Using a peeler, shave the zucchini into ribbons.  Cut the asparagus into slices on the diagonal.  Combine the vegetables in a serving dish and toss together.

Combine in a bowl, the olive oil, lime juice, salt, and pepper.  Mix well, then dress the vegetables to your preference.  Using the peeler, shave pieces of cheese over the salad and serve.



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