Asparagus and Zucchini Crudi
Recipe by Giada De Laurentiis
In Italian, the word “crudo” refers to “raw” – you’ll often see it in reference to seafood, or beef carpaccio. For this recipe, I prepared vegetables in the same way – very similar to a carpaccio, in fact – with thin slices, a bright vinaigrette, and shaved Pecorino.
This is a fabulous spring and summer dish that will brighten up just about any meal. It’s perfect for Easter, luncheons, or brunches to balance out heavier dishes.
Even better? You can prep this ahead of time. Marinate the veggies, then cover them in the fridge for a day – it actually gets better the longer it can marinate. When it’s time to serve, shave the cheese on top, and you have the easiest springtime side dish ever.
Asparagus and Zucchini Crudi
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INGREDIENTS:
- 2 zucchini trimmed
- 1 bunch asparagus trimmed
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 ounce shaved Pecorino Romano for garnish
INSTRUCTIONS:
- Using a vegetable peeler, shave the zucchini into long thin strips. Thinly slice the asparagus on a diagonal. Toss the slices together and place the salad in a serving bowl.
- In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Stir to combine and drizzle over the vegetables. Toss to coat. Garnish with the pecorino shavings. Serve.
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Photo Credit: Elizabeth Newman