TLC Cooking "Emeril's Asparagus and Baby Russian Red Kale Slaw"

Emeril's Asparagus and Baby Russian Red Kale Slaw

Planet Green

YIELD 4 servings

Recipe courtesy Emeril Lagasse, courtesy Martha Stewart Living Omnimedia, Inc.

INGREDIENTS

¼ cup	finely grated Parmigiano Reggiano cheese plus 2 ounces shaved with a peeler
2 tablespoons	lemon juice
1 teaspoon	lemon zest
½ teaspoon	salt
½ teaspoon	freshly ground black pepper
¼ cup	extra virgin olive oil
1 bunch	pencil asparagus, grilled and cooled, sliced on the bias at 1-inch intervals
½ pound	baby red Russian kale, about 1 bunch, stemmed and chiffonaded

PREPARATION:

In a small mixing bowl combine the grated parmesan, lemon juice, lemon zest, ¼ teaspoon salt and ¼ teaspoon pepper. Whisk in the olive oil and set aside.
Combine the asparagus and kale in a medium bowl. Season with remaining ¼ teaspoon salt and ¼ teaspoon pepper and mix well. Add the shaved parmesan slices, toss with the dressing and let stand for at least 10 minutes. Toss again and serve. (Best served at room temperature.)
Editor's Note: Look for organic cheese and organic, locally-grown produce.

This recipe appears in: Vegetable Side Dish

Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.

Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.