Shaved Carrot, Edamame, and Asparagus Salad
1 medium, shaved
10 spear(s), medium, halved, (blanched)
fresh lemon juice
cooked green beans
½ cup(s), halved, (blanched)
- Prepare two bowls of ice water. Blanch the asparagus and green beans in a barely simmering pot of water until just tender, about 3 minutes. Transfer vegetables to the ice baths immediately to stop the vegetables cooking.
- Using a vegetable peeler, carefully shave ribbons from the carrot. Place all vegetables in a large bowl.
- In separate smaller bowl, whisk together the oil, lemon juice, salt, and black pepper.
- Pour dressing over salad and gently mix to combine (dressing should be very lightly coated).