Shaved Asparagus-Cauliflower Salad

Thinly slice, raw asparagus and lightly cooked cauliflower both soak up other flavors but still stay crunchy.

Trim 1 head of cauliflower.  Separate the florets and then drop into salted boiling water.  When the water returns to a boil, remove the florets and rinse with cold water.  Allow to cool.

Meanwhile trim the bases off 1 bunch of asparagus.  Use a vegetable peeler or mandoline to make thin ribbons of the asparagus.

Do the same with 1-2 carrots.  You want about 1 C.

Clean spring onions and then slice to make 3/4 C.  Place in a bowl with 2 T. lemon juice or sherry vinegar.

Slice the cauliflower florets in halves or thirds.

Toss the vegetables with the lemon juice/onion mixture.  Sprinkle with salt and allow to marinate for 10 minutes.

Add 3 T. olive oil and more lemon juice to taste.

Wash and spin dry 4 C. lettuce leaves.  Toss the lettuce with the marinated vegetables.

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