I love the colors, the flavors intermingling, the textures. I just love it!
Asparagus and Carrot Ribbon Salad
From Blue Kale Road a great blog out of Seattle WA
1 pound fresh asparagus, thick stalks
2 large carrots
1/3 cup fresh mint, finely chopped
1/4 cup fresh parsley, finely chopped
1/2 cup Kalamata olives, pitted and sliced in half
1/2 small red onion, cut in half and sliced into half- moon slivers
1 tablespoon agave nectar
1 tablespoon red wine vinegar
2 tablespoons olive oil
1 large clove garlic, minced
1/4 teaspoon crushed red chile pepper
Salt and pepper to taste
Lay a stalk of asparagus on a cutting board. Starting at one end, use a vegetable peeler to peel off long ribbons of asparagus. Continue until all the stalks have been “ribboned”. Peel the carrots in the same way so that you have long ribbons. If the ribbons are quite long, you can cut them in half to make eating easier.
Combine the fresh herbs in a large serving bowl. Add the olives, red onion, asparagus and carrots.
In a small bowl, stir together the agave nectar, red wine vinegar, olive oil, garlic and crushed red chile pepper. Season with salt and pepper. Drizzle the dressing over the salad and toss gently. The salad and dressing can be prepared a couple hours ahead and tossed together just before serving.