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Shaved asparagus salad with coppa

Time 30 minutes
Yields Makes 2 salads
Shaved asparagus salad with coppa
(Bob Chamberlin/Los Angeles Times)

Champagne vinaigrette

1

In a medium bowl, combine the onion, preserved lemon, garlic, parsley, dill and chile 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.

Asparagus salad

1

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.

2

Meanwhile, divide the coppa between 2 plates.

3

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.

Adapted from Julienne restaurant in Santa Barbara. Preserved lemon is available at select well-stocked supermarkets, as well as at cooking and gourmet supply stores.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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