Today, I have a story for you about a girl. I won’t say who the girl is. Let’s just say this girl suffers from food anxiety. This girl worries that people are trying to trick her into eating onions. This girl likes to know exactly what is in the food she is eating. This girl fears that someone will tell her she is eating steak to later find out it was cow tongue. This girl’s worst nightmare is going to a chef’s choice dinner. These are the thoughts that keep her up at night.
This girl’s worst nightmare came true a few weeks ago. A chef’s choice dinner, where she had no say in what she ordered. But this girl couldn’t complain because it was a dinner celebrating the birthday of one of her best friends. And you know what? This girl ate, and enjoyed, every dish that was put in front of her. This girl even ate meatballs, clams, and rhubarb. This girl was way outside of her comfort zone. And this girl learned a lesson. Try it, you just might like it! One of the dishes this girl ate was very similar to this Zucchini, Carrot, and Asparagus Ribbon Salad. For a girl that hates salads, this girl really enjoys this one.
3 carrots, I prefer to use thick ones
6-8 spears of asparagus
½ cup olive oil
¼ tarragon wine vinegar
1 garlic clove, chopped
pinch of salt
Peel the carrots. With a peeler, shave off ribbons of carrots into a bowl. Begin doing the same with the zucchini. I try to work around the seedy middle part of the zucchini. Once you have gotten to the seedy part just turn the zucchini ¼ turn and keep going. If you have thick asparagus you can shave it into ribbons with a peeler. Mine was pretty thin so I just sliced it lengthwise. Put all “ribbons” into a bowl. In a separate bowl add the olive oil, vinegar, the juice of one lemon, the garlic, and a pinch of salt. Stir (or shake) it up. Pour over the salad. Let the salad marinate in the refrigerator for at least 1 hour. Just before serving shave some Parmesan into the salad. 5-6 shavings are enough.
Source: A Live Love Pasta Original