March 20, 2023

Asparagus Hazelnut Salad

Asparagus (the star of this salad) is a delicious and healthy summer vegetable but the addition of Manchego cheese and the citrusy lemon dressing is a simple way to take this vegetable to the next-level! This tangy bright salad is so simple to make and is packed with nutrients. Asparagus is rich in Vitamins A, C, K plus folate.  It acts as a prebiotic feeding good bacteria in the gut and also may relieve inflammatory conditions. It's also a great source of potassium which may also help to lower blood pressure.  

Feel free to swap out the manchego and the hazelnuts for a different cheese or nut.  Experiment and have fun! 

Ingredients

 1 bunch asparagus (woody bottoms trimmed)
  cup hazelnuts
  cup manchego cheese, finely shredded
 6 radishes, greens and roots removed, sliced paper thin
 1 bag or container (5 oz) baby romaine or mixed greens
Dressing
 1 small shallot, finely diced
 2 tbsp lemon juice
 1 tbsp dijon musard
 1 tbsp honey
 ¼ cup extra-virgin olive oil
 flaky salt and fresh ground pepper

Directions

1

Sauté asparagus in a grill pan or a large skillet with a small amount of olive oil for 3-5 minutes, turning occasionally. Transfer to a plate and cut into 2 inch pieces. While cooking the asparagus, toast the hazelnuts in a small pan (or in a toaster oven on a sheet pan) for around 10 mins on medium low. Remove the hazelnuts from the heat and chop coarsely.

2

In a small bowl, whisk together shallot, lemon juice, dijon and honey. Slowly whisk in oil until well combined. Season with salt and pepper.

3

Place greens, asparagus, manchego, radishes and hazelnuts into a large salad bowl. Spoon dressing over the salad little by little, tasting as you go. Mix well. Serve and enjoy!

Store any unused dressing covered in the fridge for up to a week.

Asparagus Hazelnut Salad

Asparagus Hazelnut Salad

Category, , , DifficultyBeginnerYields4 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins

Ingredients

 1 bunch asparagus (woody bottoms trimmed)
  cup hazelnuts
  cup manchego cheese, finely shredded
 6 radishes, greens and roots removed, sliced paper thin
 1 bag or container (5 oz) baby romaine or mixed greens
Dressing
 1 small shallot, finely diced
 2 tbsp lemon juice
 1 tbsp dijon musard
 1 tbsp honey
 ¼ cup extra-virgin olive oil
 flaky salt and fresh ground pepper

Steps

1

Sauté asparagus in a grill pan or a large skillet with a small amount of olive oil for 3-5 minutes, turning occasionally. Transfer to a plate and cut into 2 inch pieces. While cooking the asparagus, toast the hazelnuts in a small pan (or in a toaster oven on a sheet pan) for around 10 mins on medium low. Remove the hazelnuts from the heat and chop coarsely.

2

In a small bowl, whisk together shallot, lemon juice, dijon and honey. Slowly whisk in oil until well combined. Season with salt and pepper.

3

Place greens, asparagus, manchego, radishes and hazelnuts into a large salad bowl. Spoon dressing over the salad little by little, tasting as you go. Mix well. Serve and enjoy!

Store any unused dressing covered in the fridge for up to a week.

Like what you had?

Share this post!

Tag @plate.43

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Still hungry?

Recent Recipes

Mango Shake

Mango Shake

Mango ShakeIngredients2 cups fresh or frozen mango chunks 1 banana ½ cup unsweetened almond milk ¾ cup unsweetened Greek yogurt ½ cup ice½ tsp good quality vanilla extract DirectionsAdd all ingredients to a high-powered blender and blend until...

Summer Strawberry Salad

Summer Strawberry Salad

Summer Strawberry SaladIngredients8 oz strawberries, hulled and quartered 5 oz arugula 5 oz spinach ⅓ cup silvered almonds, toasted 1 avocado, chopped 3 oz goat cheese, crumbled 1 cup quinoa, prepared to package directions (may also use farro or another whole...

Melon and Mozzarella Salad

Melon and Mozzarella Salad

Melon and Mozzarella SaladIngredients1 cantaloupe, halved and de-seeded 8 oz medium-sized (Ciliegine) Mozzarella balls 3 oz arugula 4 basil leaves4 mint leavesDressing 3 tbsp extra virgin olive oil 1 tbsp champagne vinegar (white wine vinegar can be substituted)...