I enjoyed so many of the salad recipes when reading through that section of the book that I decided to try several over the course of this weekend.
I called out a few salad options to my family and this one won the vote.
The last time I tried a Kenji asparagus recipe I was a little underwhelmed.
But this one has goat cheese so I’m all for it.
It had two optional dressing recipes and I went for a lemon vinaigrette. It was great, very tangy but not overpowering like the lemon braise from last time.
I normally wouldn’t bother to peel or cut up or salad spin my asparagus but I’m being diligent in my adherence to these and it turns out the cutting up at least is worthwhile.
I’m still not convinced about the peeling and spinning.
I think his cooking time and cold water plunge are spot on.
The vibrant green and the bit of crunch here were excellent.
I had my usual adhd distraction when toastingvhe almond and burned the first batch.
Fortunately I’d only used half the bag. The next go was better.
They were as expected and a great textural addition plus almonds are so generally neutral in flavor that they harmonized perfectly with the dressing. So far so good.
I gave it all a good mix before adding the goat cheese and I could easily have stood on its own.
But with the goat cheese!!!
This is a 10 out of 10 recipe.
It was delicious and fast and fun to eat. All the flavors were just right and my husband at least enjoyed it with me.
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