Shaved Asparagus and Arugula Salad with Ricotta Salata
No salad says springtime like this one. Pick up a rotisserie chicken from the market and dinner is ready to go in 10 minutes. Pair with California Sauvignon Blanc or Pinot Gris.
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
½ teaspoon Vietnamese fish sauce
1 small clove garlic, very finely minced or grated
Kosher or sea salt and freshly ground black pepper
½ pound (250 g) thick asparagus spears (weight after trimming)
3 ounces (90 g) baby arugula
Chunk of ricotta salata cheese
Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, fish sauce, and garlic. Season to taste with salt and pepper.
Working with one asparagus spear at a time, lay the spear flat on a work surface and shave it lengthwise into thin ribbons with a sharp vegetable peeler. Put the asparagus in a salad bowl with the arugula. With a cheese plane or vegetable peeler, shave about 3 ounces (90 g) of cheese—or as much as you like—into the bowl.
Add enough dressing to coat the salad lightly; you may not need it all. Toss gently, taste for seasoning, and serve immediately.