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Our standard is simple: No antibiotics, ever.

We believe animals deserve to be handled with care and respect.

Are GMO ingredients good or bad? The jury is out, so we took them out.

Learn more

Asparagus Salad with Bacon and Butter Lettuce

Asparagus salad with bacon

This raw salad is a great way to use those tiny asparagus spears that can go limp when cooked. The anchovy fillets add a savory (not fishy) note to the Caesar-like dressing, which tastes good on anything from hard-boiled eggs to roasted vegetables to grilled steak.

Gluten-Free


Serves 4 | Total Time: Less Than 30 Mins

Ingredients

For the salad dressing:

  • ¼ cup finely grated Pecorino Romano cheese
  • 3 anchovy fillets, finely chopped
  • 1 small garlic clove, finely chopped
  • Juice of half a lemon, or to taste
  • ¼ cup extra-virgin olive oil
  • Freshly ground black pepper
  • Handful of parsley leaves, finely chopped

For the salad:

Instructions

To make the salad dressing:

  1. In a large mixing bowl, combine the cheese, anchovies, garlic and lemon juice.
  2. While whisking, add the olive oil in a slow steady stream, whisking until emulsified.
  3. Season to taste with pepper. Stir in the parsley.

To make the salad:

  1. Add the asparagus, scallions and mint to the dressing and toss until the vegetables are well coated with the dressing.
  2. Arrange the lettuce leaves on a large platter. Top with the asparagus mixture. 
  3. Crumble the bacon over the salad and serve at once.

Gluten-Free