Step Into Summer

Detox from dairy-heavy Shavuot with an unexpected salad.

Jewish Week Online Columnist
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Remember the fully-loaded cheesecake I presented last week? Well some commenters weren't too happy with it, declaring it way too decadent, even for once a year. So I think they'll be happier this week, with a light summery salad celebrating the best produce has to offer - a perfect post-Shavuot detox.

Like asparagus? Like zucchini? Do you like them raw? Probably not, because you haven't had them like this. In this shaved asparagus and zucchini salad, the vegetables get sliced extra-thin before being tossed with dressing and sprinkled with pine nuts. Because they get shaved so thinly, there's no need to cook them, and they retain a plesant, firm texture and a fresh, grassy taste.

Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.

Ingredients: 
1/2 cup pine nuts
1 bunch thick asparagus
2 medium zucchini
1 teaspoon honey
1 1/2 tablespoons lemon juice
1 tablespoon Dijon mustard
3 tablespoons extra-virgin olive oil
Salt and pepper
Recipe Steps: 
Toast the pine nuts in a dry pan over medium heat, watching carefully so they don't burn, until golden brown, about 4 minutes. Set aside.
Break or cut off the tough ends of the asparagus. Using a vegetable peeler, shave thin slices off the asparagus until you can't any more. Repeat with the zucchini - shaving from each of the four sides until you hit the seeds. Discard the core or save for another use (like vegetable stock or stir fry).
Whisk together the honey, lemon juice, mustard and oil, and season with salt and pepper to taste. Toss the asparagus and zucchini with the dressing, and top with the toasted pine nuts.