A tasty winter salad.
Ingredients
- 1 bunch of asparagus
- 1 bulb of fennel
- a few shiitake mushrooms
- a handful of almonds
- juice of half a lemon
- 1-2 tbsp extra virgin olive oil
- salt, black pepper, & garlic powder, to taste
Directions
- Clean 1 bunch asparagus, about 12-15 spears. Take a peeler and ribbon each spear into strips.
- Thinly chop 1 bulb of fennel, or take a grater and shave the fennel, into thin strips.
- Take 4-6 shiitake mushrooms, and slice lengthwise, place in a small sauté pan with a bit of water in the bottom. Cover and heat on medium low for 5-10 minutes, or until softened.
- Combine shiitake, asparagus, and fennel. Over the salad, drizzle the juice of half a lemon, about a tbsp or so olive oil, and a sprinkling of sea salt and freshly ground pepper.
- To make the vegan “parmesan” topping:
- place about 15 raw almonds in a sealed plastic bag, crush the nuts with a hammer until they’ve got the texture and size of bread crumbs.
- add a dash or two garlic powder in the bag, along with a pinch fine-grained salt. shake to combine, then add more of any of the three ingredients to taste.
photo credit: hipsterfood