Wednesday, March 16, 2016

Toasted Flax, Asparagus and Carrot Ribbon Salad

Toasted Flax, Asparagus and Carrot Ribbon Salad

I know spring is right around the corner because the market is full of lovely asparagus. And now my refrigerator is as well. There's no way I can pass up these green beauties. Of course they're great on the grill and that's a summer pleasure for sure. But I actually like them crisp and raw.

Toasted Flax, Asparagus and Carrot Ribbon Salad
If you peel the stems just a bit with a vegetable peeler and then cut thin diagonal slices, the asparagus has a wonderfully satisfying crunch in a salad. Although it's not exactly bitter, it's definitely not a sweet vegetable but paired with ribbons of sweet carrots, it's a wonderful balance.

I'm happy eating just that but for a full lunch, I like to add a grain. Almost any nutty whole grain will do so wheat berries, quinoa, and farro would all be great choices. I had a bag of flax I wanted to play with and so I got the nutty crunch from that. Although toasting the flax first is not mandatory, I've found that it helps to soften hard grains like flax and wheat berries and also adds a great flavor. I'm pretty sure that spring is made for lunches like this. Enjoy!

Toasted Flax, Asparagus and Carrot Ribbon Salad

Toasted Flax, Asparagus and Carrot Ribbon Salad
by Hungry Couple
Prep Time: 20 Minutes
Cook Time: 1 Hour
Ingredients (4 Servings)
    • 1 Cup flax or other grain
    • 1 Tablespoon olive oil
    • 2 Cups water
    • 8 Asparagus stalks
    • 4 Carrots
    • 2 Tablespoons olive oil
    • 2 Tablespoons tahini sauce (see my recipe here)
    • 1 Tablespoon lemon juice
    • Salt and pepper to taste
    Toasted Flax, Asparagus and Carrot Ribbon Salad
    Add the flax and olive oil to a pot or covered skillet and toast on high heat, stirring constantly, for a couple of minutes. Pour in the water, bring to a boil, cover, reduce the heat to low and cook for 1 hour. The flax should have absorbed the water.

    Peel the asparagus stalks using a vegetable peeler and then slice into thin, diagonal pieces. Peel the carrots and then, also using the vegetable peeler, peel into ribbons.

    Make the dressing by whisking together the olive oil, tahini sauce, lemon juice and seasonings.

    To serve, divide the flax into 4 plates top with equal amounts of the asparagus and carrots and top each with the dressing. Serve warm or at room temperature.

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    1 comment:

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