Another Simple (Springy) Salad Perfect for Pizza Night

Hello Pizza Friends,

Welcome to another edition of Pizza Every Other Friday, where we celebrate all things pizza adjacent: salads, sauces, condiments, and more.

Today I have a springy salad to share with you, despite how un-springy it feels here in Upstate New York. It’s a mix of arugula, ribbony asparagus, shaved parmesan, and lemon vinaigrette, inspired by a recipe in Jess Damuck’s Salad Freak.

I’ve had the recipe flagged to make since sometime last fall, and earlier this week when I spotted thick-stalked asparagus at my local store, I decided it was time. The asparagus didn’t look great, but I couldn’t not buy them — placing them in my cart made me feel instantly better about the frigid temperature, snow, and biting winds.

Plus, the treatment of the asparagus in this recipe, which calls for shaving the stalks thinly and broiling them, precludes the need for pristine spears — the thin shave hides any stringiness, and four minutes under the broiler both softens and chars them.

I’ve pared the recipe down a little bit (omitting the peas and cucumbers), and I’ve used my favorite lemon vinaigrette (because I had it on hand when I first made it, and it worked beautifully), but the spirit of the salad is the same: a mix of raw and cooked elements with a bright, sharp dressing, lots of black pepper, and a heap of shaved parmesan.

In addition to being very tasty, I’m finding it spirit-boosting, too, and should snow and sleet be in your weekend forecast, you may find it to be so, too. Stay cozy, Friends!

---

Quick Video: Prepping Asparagus

---

The Recipe: Asparagus & Arugula Salad with Lemon Vinaigrette

For this recipe, you’ll need the thickest asparagus you can find. I don’t recommend making this one with thin asparagus.

You’ll start by shaving your asparagus into thin ribbons using a Y-peeler. See video above for guidance.

Then you’ll toss the ribbons with olive oil, salt, and pepper, and broil them for 4 minutes:

Let them cool, while you gather the remaining ingredients: arugula, parmesan, and…

… lemon vinaigrette: This is a favorite.

Dress the arugula with a few tablespoons of lemon vinaigrette, add the asparagus, and toss to combine:

Shave parmesan generously over the top and toss again. Season with pepper to taste.

Plate and serve:

---

PS: 52 More Salads in Pizza Night 🥗🥗🥗 Reminder: Free Cooking Class + Bonus Recipes, if you preorder before April 10th 🎉🎉

---

Any topic you’d like covered? Please let me know. See you next Friday 🍕🍕