Asparagus and Zucchini Salad (Crudo)
Adapted from Television Food Network, Giada De Laurentiis
|2 small zucchini, trimmed|
|1 bunch asparagus, trimmed|
|1/4 cup flat leaf parsley, chopped|
|1/4 cup Vera Jane's Extra-Virgin Olive Oil|
|2 Tbsp lemon juice|
|1/4 tsp salt|
|1/4 tsp fresh ground pepper|
|1 oz Pecorino Romano Cheese, shaved|
Using a vegetable peeler, shave the zucchini into long thin strips, discarding seeded portion. Thinly slice the asparagus on the diagonal. Toss together in a serving bowl.
In a small bowl, combine the parsley, olive oil, lemon juice, salt, and pepper. Stir to combine and drizzle over vegetables. Garnish with cheese shavings and serve.