Author Notes
An easy cold salad to take with you anywhere! It keeps for days chilled in the fridge too! www.thymeoftaste.com —geminitb
Ingredients
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3 tablespoons
olive oil
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3 tablespoons
finely grated parmesan cheese
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1 tablespoon
fresh lemon juice
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2 cups
mukimame, thawed if frozen
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2 bunches
asparagus, trimmed
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1 cup
peas, thawed if frozen
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1/2 cup
canola oil
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1
shallot, thinly sliced
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6
slices of bacon, cooked and diced into small pieces
Directions
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Whisk olive oil, lemon juice and parmesan cheese together, add salt and pepper. Set aside
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Cook asparagus in a large pot for 4-5 minutes.
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Place asparagus into a bowl of ice water.
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Combine canola oil and shallot over medium heat and cook until brown and crispy, about 10 minutes.
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In a large bowl, combine vegetables with lemon dressing and toss. Top with bacon and shallots.
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