Ingredients
- 2 zucchini, trimmed
- 1 bunch asparagus, trimmed
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1-ounce shaved Pecorino Romano, for garnish
Directions
Using a vegetable peeler, shave the zucchini into long thin strips. Thinly slice the asparagus on a diagonal. Toss the slices together and place the salad in a serving bowl.
In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Stir to combine and drizzle over the vegetables. Toss to coat. Garnish with the Pecorino shavings. Serve.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 6 reviews
By krs9d
Los Angeles, CA
on May 09, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Super refreshing. Tastes and looks like a bowl of summer. The pepper and pecorino add a nice amount of sass
By songbirdjazzman...
ocean county, nj
on July 20, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
although was easy to make, and like lemon olive oil dressing, seemed a little flat so i added some minced garlic. to be fair, we do like lots of seasoning
By gingerwhitehorn
Memphis, TN
on July 01, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Very easy to prepare and not too many ingredients! It can easily be made 6 hours ahead with the sauce on it and it doesn't wilt. There is really nothing to not like about this recipe. I did go ahead and blanch my asparagus for 1 minute and also poured boiling water over the zucchini strips for 15 seconds. This will be a permanent part of my recipe file.
Read all 6 reviews