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Asparagus, Date and Walnut Salad

July 14, 2009

If you like asparagus, you’ll love this salad.  It would be great for entertaining because it’s the salad version of dressy jeans- easy to make and eat, but slightly more refined than your typical green salad.  It’s fulfilling my desire for lettuce-free salads this summer, but it’s still pretty decadent.  Don’t skip the dates- they really put it over the top.  I served this with grilled harissa chicken skewers, which I will post tomorrow, and corn on the cob.  This recipe was adapted from Food & Wine and serves

asparagus salad

asparagus salad



1 bunch asparagus, ends snapped and stalks cut into 1 1/2″ pieces

1 c toasted walnut halves

3/4 c dried, pitted dates, quartered lengthwise (preferably Mejool)

3 oz Pecorino Romano cheese, shaved or julienne

Juice of 1 lemon

2 T olive oil

salt and pepper to taste


Blanch asparagus for 2 minutes in boiling water (I used medium asparagus, but if you use really thick or really thin, you may want to adjust the cooking time).  Drain asparagus and plunge into ice water to stop the cooking.  Let drain and set aside.  In a large bowl, whisk together olive oil, lemon juice and season with salt and pepper.  Add aspagaus, dates and walnuts and toss to combine.  Arrange cheese on top and serve immediately.

One Comment leave one →
  1. Amanda permalink
    August 26, 2009 9:59 pm

    I just made this to go with crab cakes and corn for dinner and it was delicious! Dan loved it so much he wants to take it for his “special” lunch to eat tomorrow during the Board exams. The dates really did make it. Yummmm.

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