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Categories:Viewed: 40 - Published at: 8 years ago
Ingredients
- 3 Carrots, Peeled
- 2 Zucchini
- 6 Asparagus Spears
- 1/2 cups Olive Oil
- 1/4 cups Tarragon Wine Vinegar
- 1 whole Lemon, Juiced
- 1 clove Garlic, Chopped
- 1 pinch Salt
- Shaved Parmesan Cheese
Method
- Peel the carrots. With a peeler, shave off ribbons of carrots into a bowl. Begin doing the same with the zucchini. I try to work around the seedy middle part of the zucchini. Once you have gotten to the seedy part, just turn the zucchini 1/4 turn and keep going. If you have thick asparagus, you can shave it into ribbons with a peeler. Mine was pretty thin so I just sliced it lengthwise.
- Put all "ribbons" into a bowl. In a separate bowl add the olive oil, vinegar, lemon juice, garlic, and a pinch of salt. Stir (or shake) it up. Pour over the salad. Let the salad marinate in the refrigerator for at least 1 hour.
- Just before serving, shave some Parmesan into the salad. 5-6 shavings are enough.
