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Ingredients
Dressing:
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2 tablespoons freshly-squeezed lemon juice
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1 clove garlic, minced
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1 teaspoon Dijon mustard
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1 teaspoon anchovy paste
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1/4 cup good-quality olive oil
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salt and freshly ground black pepper to taste
Salad:
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1 pound thicker spear asparagus, woody ends trimmed
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2 cups roughly-chopped Romaine lettuce
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1/4 cup shaved Parmesan cheese (or Pecorino Romano)
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2 tablespoons toasted pine nuts
Directions
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In a small bowl, combine lemon juice, garlic, Dijon mustard, and anchovy paste. Stream in olive oil, whisking until well incorporated and emulsified. Season to taste with salt and pepper, and set aside.
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Lay asparagus flat on a cutting board, and using a sharp vegetable peeler, shave the spears lengthwise into paper-thin ribbons, from one end to the other.
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Combine asparagus shavings and Romaine in a large bowl. Drizzle dressing over salad right before serving, and gently toss to coat.
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Top salad with Parmesan shavings, sprinkle with toasted pine nuts, and serve.
Nutrition Facts (per serving)
| 209 | Calories |
| 19g | Fat |
| 8g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 209 | |
| % Daily Value * | |
| Total Fat 19g | 24% |
| Saturated Fat 3g | 16% |
| Cholesterol 6mg | 2% |
| Sodium 317mg | 14% |
| Total Carbohydrate 8g | 3% |
| Dietary Fiber 3g | 11% |
| Total Sugars 2g | |
| Protein 6g | 11% |
| Vitamin C 11mg | 12% |
| Calcium 92mg | 7% |
| Iron 2mg | 9% |
| Potassium 366mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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