Shaved Asparagus and Arugula Salad - 17.5g Carbs, 3.9g Fiber
{Suggestions: If figs do not work for you substitute a fruit that
does such as berries... in which case you will not use the wine.
Also, if you do not or cannot use honey or agave syrup try using
your favorite sweetener substitute instead. Take care, Gloria}
From: The cookbook, Mindful Eating from internationally renowned,
award-winning Miraval Resort & Spa in Tucson, Arizona.
Placing the "shaved" slices of peeled asparagus spears in cold water
causes them to curl up into a unique, spiral shape, adding to this
beautiful salad's visual appeal. White asparagus has a mild flavor
that we prefer for this salad. However, green asparagus will actually
curl better than the white.
1 small parsnip, peeled and roughly chopped
1 bunch white asparagus, woody stems trimmed
1 1/2 cups baby arugula
4 figs
1 cup good quality red wine, such as Cabernet Sauvignon or Merlot
6 Tbsp Vinaigrette (recipe below)
2 Tbsp crumbled Stilton cheese
--> To Make Salad
Place the parsnip in a small saucepan, cover with water by 1/2-inch, and
bring to a low boil. Cook until the parsnip is just fork tender, about
5 minutes. Reserving the cooking liquid, place the parsnip pieces in the
bowl of a blender or food processor and blend with just enough cooking
liquid to make a smooth paste.
Transfer the parsnip puree to a small bowl and set aside until ready to
use.
Place the asparagus flat on a work surface and one at a time, run a
vegetable peeler from the tip nearly three-quarters of the way down
to the bottom. Turn the spear over and repeat on the other side. Place
the peeled asparagus in a bowl of cold water and repeat with the
remaining spears. (The peeled asparagus can be made and kept refrigerated
for up to 24 hours in advance.)
Place the figs and wine in a medium saucepan and bring to a boil over medium-high heat. Cook until the figs are soft, about 5 minutes. Remove
the figs from the pan with a slotted spoon and refrigerate until ready
to serve. Continue cooking the wine until reduced to a thick syrup 1 to
2 tablespoons, about 10 minutes. Remove from the heat and let the syrup
cool before using.
To assemble the salad, drain the asparagus curls and pat dry on a clean
cloth. Combine the arugula and asparagus in a medium bowl and toss with
the vinaigrette (recipe below).
Spoon 1 teaspoon of the parsnip puree into the center of four salad plates
and place one-quarter of the salad on top. Sprinkle 1 1/2 teaspoons of the cheese over each salad.
Cut each fig in half and place 2 halves on each salad. Drizzle each plate
with the red wine reduction and serve.
--> For Vinaigrette
3/4 cup white balsamic vinegar
1/2 cup thickened vegetable stock
1 Tbsp honey or agave syrup
3 Tbsp extra-virgin olive oil
1 1/2 Dijon mustard
--> To Make Vinaigrette
Add in all ingredients except olive oil into a small mixing bowl.
Slowly whisk in oil.
Serves: 4
Nutrients per serving:
130 Calories, 1.5g Fat, 0.8g Saturated Fat, 9.7% of Calories from Fat,
3.2mg Cholesterol, 2.8g Protein, 17.5g Carbs, 3.9g Fiber
