Out & About / DINE
Salad with Arugula
YIELDS 4 SERVINGS
L cup hazelnuts
2 bunches peeled asparagus
(about 2 pounds), with the tough
ends snapped off and discarded
3 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed
Freshly ground pepper
4 cups loosely packed arugula
A no-nonsense recipe that might save your life.
1 Preheat the oven to 400°F. Put
hazelnuts on a rimmed baking
sheet and place in oven for 5 to 7
minutes as it preheats, until the
nuts are aromatic and browned.
2 Remove skins, coarsely chop
and set aside. 3 Put asparagus on
the same baking sheet in a single
layer. Drizzle with 2 teaspoons of
olive oil and generously sprinkle
with sea salt. Toss gently to evenly
coat asparagus. 4 Bake for 8 minutes, until asparagus is just barely
tender, and remove from oven.
5 For dressing, combine lemon
juice, 2 tablespoons of olive oil,
N teaspoon of sea salt and a few
grinds of pepper in a small bowl
and mix well with a small whisk.
6 Put arugula in a large bowl.
Drizzle with half the dressing and
toss until evenly coated. 7 Mound
the arugula on individual plates or
a platter and arrange the asparagus
on top. Drizzle with the remaining
dressing and sprinkle the hazelnuts
on top. For a different take, substitute toasted pistachios or walnuts
for the hazelnuts. Store in an airtight container in a refrigerator for
up to 5 days.
Rebecca Katz shares her recipe for roasted asparagus salad from her latest science-meets-cookbook tome, The Longevity Kitchen. The recipe pays homage to Katz’s friend Chris, of Stockton’s Zuckerman’s Farm, who not only grew asparagus
but also considered it his favorite vegetable. Katz learned to love the
vegetable through Chris and considers it a real winner as it promotes
healthy digestion and also decreases the levels of amino acids linked
to cardiovascular disease and dementia. Join Katz and other scientists
at the Buck Institute on March 23 from 10: 30 a.m. to 1 p.m. for a conversation about nutrition and disease prevention, a book signing and a
sampling of her new recipes. CALIN VAN PARIS