Serves: 6 - 8
INGREDIENTS
3 frisée lettuce
16 large asparagus spears, woody ends snapped off and tips removed
100g fresh walnuts, lightly roasted
1⁄2 cup freshly grated Parmesan cheese
Dressing
4 tablespoons walnut oil
finely grated zest and juice of 1 lemon
1 clove garlic, crushed
sea salt and freshly ground black pepper
METHOD
Wash and dry the salad leaves.
Combine the walnut oil, lemon zest, and garlic. Gradually whisk in the lemon juice, tasting often, until the right level of acidity is reached. Season to taste.
Using a mandolin or a sharp knife, very thinly slice the asparagus.
Place the salad leaves in one bowl and the asparagus in another. Divide the dressing between the two and toss both well to coat.
Combine along with half the Parmesan and walnuts and transfer to a serving platter or bowl.
Sprinkle the remaining Parmesan and walnuts over the top and serve immediately. Serves 6-8
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.