Shaved Asparagus and Watercress Salad with Parmesan Vinaigrette

Servings: 4

Active Preparation Time: 5 minutes

Total Time: 10 minutes

Ingredients

1 pound large asparagus spears, trimmed and peeled
¼ cup finely grated Parmesan
¼ red onion, thinly sliced
¼ cup fennel, shaved
1 cup watercress, pea greens, or arugula
1½ tablespoons fresh lemon juice
¼ cup extra-virgin olive oil
sea salt
freshly ground black pepper

Directions

Working with one asparagus spear at a time, use a vegetable peeler to shave spears into long, thin shavings. Reserve in a medium bowl with the red onion and fennel.
Combine grated Parmesan and lemon juice in a small bowl and slowly whisk in oil until emulsified. Season with salt and pepper. Drizzle vinaigrette over greens and shaved asparagus and toss to coat. Use peeler to shave more Parmesan over salad. Garnish with fennel.

Chef Taylor Allen attended San Diego Culinary Institute where she acquired knowledge of traditional French cooking techniques. Taylor is available for personal, in-home ancestral food preparation and real-food kitchen retrofits throughout San Diego and Los Angeles Counties. She specializes in GAPS protocol as well as paleo and gluten- and casein-free meals. See her website at www.gutgoods.com.