Shaved asparagus salad with coppaPrep time: 30 minutes
Adapted by the Los Angeles Times from a recipe by Julienne restaurant in Santa Barbara.
Preserved lemon is available at select well-stocked supermarkets, as well as cooking and gourmet supply stores.
1/4 cup plus 2 tablespoons very finely diced red onion
1 1/2 teaspoons finely diced preserved lemon
3/4 teaspoon sliced garlic (about 1 clove)
2 teaspoons minced parsley
1 teaspoon minced fresh dill
1 1/2 teaspoons chili flakes
1/4 cup champagne vinegar
1/2 cup blended olive oil
1/4 teaspoon salt
3/4 teaspoon crushed black pepper
1 bunch (about 12 stalks) asparagus, trimmed and very thinly shaved or sliced lengthwise using a knife or mandoline
1 small young onion, very thinly sliced
1/4 cup champagne vinaigrette (above), more if desired
14 slices spicy coppa (prosciutto or pancetta can be substituted)
Shaved Parmigiano, for garnish
For vinaigrette: In a medium bowl, combine the onion, preserved lemon, garlic, parsley, dill and chili flakes. Add the champagne vinegar and mix well to evenly distribute. While whisking, slowly drizzle in the oil. Season to taste with the salt and pepper. This makes a scant cup vinaigrette, more than enough for the remainder of the recipe. The vinaigrette will keep, covered and refrigerated, for up to 5 days.
For salad: Place the shaved asparagus and onion in a bowl and add about 4 tablespoons vinaigrette, tossing to coat. Set aside for a few minutes to soften the asparagus and onion.
Meanwhile, divide the coppa between 2 plates.
Take the marinated asparagus and onion (it should be pliable like firm noodles), gently twist them into a little nest and place atop the coppa. Garnish with shaved Parmigiano. Serve immediately.
Per serving: 311 calories; 31 grams protein; 12 grams carbohydrates; 3 grams fiber; 18 grams fat (5 grams saturated fat); 77 mg cholesterol; 3 grams sugar; 2,715 mg sodium.