Please enter the email you’re using for this account.
Parve
Easy
4 Servings
Allergens 
25 Minutes
Diets
day-old bread, coarsely chopped to yield about 1 and 1/2 to 2 cups of breadcrumbs
3 tablespoons Gefen Extra-Virgin Olive Oil
1 teaspoon kosher salt
a couple of grinds of fresh black pepper
1/2 cup finely chopped walnuts
zest from 2 lemons
3 tablespoons nutritional yeast
juice from 1 to 2 lemons to yield 1/4 cup
1/4 cup Gefen Extra-Virgin Olive Oil
2 tablespoons Manischewitz Original Horseradish Sauce
2 teaspoons Gefen Maple Syrup
1 teaspoon kosher salt
a couple of grinds of fresh black pepper
1 pound raw asparagus
1 cup sugar snap peas, strings removed and cut lengthwise
1/4 cup fresh mint, finely chopped (optional)
1/4 cup fresh parsley, finely chopped (optional)
Toss bread crumbs with olive oil, kosher salt, and black pepper. Place into a medium frying pan and allow to brown on low-medium heat for about 10 minutes while continuously tossing. Once brown and crispy, remove bread crumbs from the pan and place into a large bowl.
Place walnuts into the pan and toast for about five to 10 minutes on medium heat. Toss continuously. Remove from the pan and place into the large bowl.
Add lemon zest and nutritional yeast to the bread crumbs and walnuts and toss to combine. Set aside.
Prepare dressing by whisking all ingredients together until uniform in a medium bowl.
Add all ingredients for the salad into the bowl with the bread crumbs and walnuts and toss with dressing. Serve immediately.
To prepare asparagus, shave down the tips and remove the triangle parts along the stems to eliminate the locations where insects tend to be found (you can use a vegetable peeler). Wash well, then cut off the bottoms and slice the stalks lengthwise into thin pieces.
How Would You
Rate this recipe?
Please log in to rate
Reviews