Chef Johns Shaved Asparagus Salad Recipes

CHEF JOHN'S SHAVED ASPARAGUS SALAD

Steps:

• Whisk vinegar and mustard together in a mixing bowl. Slowly drizzle in olive oil while whisking rapidly until the dressing is thick and creamy.
• Hold an asparagus stalk at the stem, tip pointing away from you, on a work surface. Shave ribbons of asparagus off of the stalk with a vegetable peeler, moving the peeler from the stem-end to the tip. Repeat with remaining asparagus. Transfer asparagus strips to a bowl.
• Sprinkle salt, black pepper, and cayenne pepper over asparagus; drizzle dressing over the top and toss to coat. Let sit until asparagus wilts slightly, 2 to 4 minutes.
• Heat vegetable oil in a skillet over medium-high heat. Cook and stir pastrami in hot oil until almost crisp, 2 to 3 minutes.
• Divide asparagus salad between four plates and top with pastrami.

RACH'S CHICKEN MILANESE WITH A CRUNCHY ASPARAGUS SALAD ON TOP

Steps:

• For the chicken Milanese, remove tenders from each breast
• Butterfly-cut each breast open by halving horizontally but not all the way through
• Pound chicken cutlets to be ⅛-inch-thick and season with salt and pepper
• Line up 3 shallow bowls for the cutlet breading station
• Add flour to one, eggs to one and combine panko, breadcrumbs, parm, lemon zest and spices in the last one
• Season each with salt and pepper
• Dredge chicken in the flour, shake off excess, coat in egg, drain off excess, and then coat with breading, pressing so the crumbs adhere
• Heat a shallow layer of oil in large pan over medium to medium-high heat, about ⅛ inch deep
• Cook 2 to 3 cutlets at a time along with the tenders and brown 2 to 3 minutes on each side, then drain on wire-rack lined pan
• Hold in a 275˚F oven to keep crisp while you make the salad
• For the salad, soak shaved asparagus in a bowl of ice water so they curl
• Combine arugula, fennel, red onion, parm shavings and celery in a bowl
• Drain asparagus, then add to bowl and dress with lemon juice
• Season with salt and drizzle with olive oil
• Gently toss
• Serve cutlets and tenders topped with salad

CHEF JOHN'S SHAVED ASPARAGUS SALAD

Steps:

• Whisk vinegar and mustard together in a mixing bowl. Slowly drizzle in olive oil while whisking rapidly until the dressing is thick and creamy.
• Hold an asparagus stalk at the stem, tip pointing away from you, on a work surface. Shave ribbons of asparagus off of the stalk with a vegetable peeler, moving the peeler from the stem-end to the tip. Repeat with remaining asparagus. Transfer asparagus strips to a bowl.
• Sprinkle salt, black pepper, and cayenne pepper over asparagus; drizzle dressing over the top and toss to coat. Let sit until asparagus wilts slightly, 2 to 4 minutes.
• Heat vegetable oil in a skillet over medium-high heat. Cook and stir pastrami in hot oil until almost crisp, 2 to 3 minutes.
• Divide asparagus salad between four plates and top with pastrami.