ChezCindy: Spring Salad with Parmesan Vinaigrette

 

This spring salad of arugula and asparagus might be considered as somewhat ordinary.  Nothing special.  Maybe it is, but the magic comes from the Parmesan Vinaigrette.  By simply adding Parmigiano Reggiano cheese to the tart vinaigrette, turns this salad into a celebration.  You can use domestic Parmesan cheese or seek out the "King of Cheeses" in Parmigiano Reggiano from Italy.  

Spring Asparagus Salad with Parmesan Vinaigrette 

1 large bunch of thin asparagus (about 20 stalks)

2 cups arugula

1 tablespoon fresh basil, chopped

4-ounce chunk of Parmigiano cheese

1/2 teaspoon sea salt

4 tablespoons Parmesan Vinaigrette

Serves 4

Trim the ends of the asparagus.  Bring 1/2 cup water to boil in a wide shallow pan, wide enough to hold the full length of the asparagus.  When boiling, add in the asparagus sprinkling with 1/2 teaspoon of salt.  Gently nudge the asparagus in the pan to keep them partially covered, blanching them for roughly 1-2 minutes.  Transfer the asparagus and the water to a sieve to stop the cooking, running cold water over the asparagus.  Drain the asparagus on towels, setting aside to cool and dry.  Once cool, cut on the bias into 2-inch pieces.  Set aside.  

Divide the chunk of Parmesan into 2 equal pieces.  Use a grater with large holes to grate one piece.  Use a vegetable peeler to make shavings or curls with the second piece.  Set both aside.  

Make the Parmesan Vinaigrette:  

2 tablespoons white wine vinegar

1 tablespoon agave or honey

2 tablespoons Dijon mustard

1 teaspoon kosher salt

8 tablespoons olive oil

2 tablespoons finely grated Parmigiano cheese

In a large bowl, add the white wine vinegar, agave, Dijon and salt, using a whisk to combine.  Slowly stream in the olive oil while whisking the entire time to emulsify.  Stir in the grated Parmesan.  

Putting it all together: 

Place the arugula, blanched asparagus, and chopped basil into a large bowl.  Add 6-ounces of the Parmesan vinaigrette to the bowl, tossing all to combine.  Evenly divide the salad on 4 salad plates/bowls, topping each with the shaved Parmigiano.  Drizzle with additional vinaigrette if desired.