Arugula Salad with Grilled Asparagus & Crab with Gwyneth Paltrow’s Anchovy Vinaigrette

Get your grill or griddle going.
wash + cut bottoms of asparagus. Put on grill and drizzle olive oil on top along with sea salt + pepper. Grill till tender.
grill crab meat on griddle. If using grill, put crab meat on aluminum foil, drizzle with olive oil and close lid to give it that grilled flavor.
wash arugula.
chop up red onion and dill.
place all salad fixings in fridge until cooled or until dinner.

Anchovy Vinaigrette by Gwyneth Paltrow

Place the anchovies, Dijon mustard, red wine vinegar in a measuring cup and puree with a hand blender until pureed, (if you don’t have one, use a blender.)
Slowly stream in the olive oil.
Season to taste with the pepper.
*I doubled the recipe so I had some for later*

Place the pine nuts in a small skillet with 1/4 tsp of sea salt on medium heat. Brown to your preference.

Whisk the lime juice, 2 tbsp of olive oil, 1/2 tsp sea salt, and zest of 1 lime together in a large mixing bowl. Slowly drizzle in the olive oil while whisking. Set aside.

Using the largest shredding disk of your food processor, feed the florets through the tube 1 at a time very important, until all the florets have been shredded. Transfer to the mixing bowl. Add the pine nuts, parsley, mint, tomatoes, raisins, and black pepper and toss to combine. Cover and refrigerate for 1 hour and up to overnight before serving. Taste better when refrigerated so the flavors can marinate together. Refrigerate, covered, for up to 2 days.

Heat the olive oil in a small pot over medium heat, add the onion, and cook until soft, about 10 min.
Add the peas and stock, bring to a boil, lower the heat, and simmer for 10 minutes.
Remove from the heat and add the whole basil leaves and salt and pepper to taste. Let the soup cool and then whiz in a blender until smooth.
Cool in the refrigerator for at least 2 hours.
Serve garnished with a spoonful of sour cream or creme fraiche and the finely sliced basil.

All my recipes will be listed here soon! Please be patient while we take the time to input all existing recipes.