Name: Arugula, Asparagus and Basil Salad
Prep time: 20 min
Total time: 20 min
Ingredients: 4 ounces baby arugula; 2-3 radishes (very thinly sliced); 2 medium carrots (peeled, then very thinly sliced); ⅔ cup basil leaves (packed); ¼ cup almonds (toasted); 8 ounces raw asparagus stalks (woody ends trimmed away); 2 ounces goat cheese (sliced); 1 tablespoon mustard; ¼ cup olive oil; 1 tablespoon white wine vinegar (or white balsamic vinegar); Pinch of salt; 4-5 grinds black pepper

By Pascale Beale

Photos by Pascale Beale

This salad has raw asparagus in it-that’s not a typo. Raw spears are delicious, crunchy, earthy and herbaceous at the same time. If you don’t fancy completely raw stalks, pop them into a shallow pan of boiling water for just a couple of minutes to barely cook them. Either way, you will have a lovely refreshing spring salad.

Ingredients

For the Salad

4 ounces baby arugula
2-3 radishes, very thinly sliced
2 medium carrots, peeled, then very thinly sliced
⅔ cup basil leaves, packed
¼ cup almonds, toasted
8 ounces raw asparagus stalks, woody ends trimmed away
2 ounces goat cheese, sliced

For the Vinaigrette

1 tablespoon mustard
¼ cup olive oil
1 tablespoon white wine vinegar, or white balsamic vinegar
Pinch of salt
4-5 grinds black pepper

Instructions

Scatter the arugula, radishes, carrots, basil leaves and almonds over a medium-large serving platter or arrange them in a shallow bowl. Intersperse the asparagus stalks and sliced goat cheese into the assorted greens.
Combine the vinaigrette ingredients in a small bowl and whisk together to form a thick emulsion. When ready to serve, drizzle over the salad and toss to combine.