Culinary SOS: Julienne’s shaved asparagus salad with coppa

Dear SOS: My parents and I had the most wonderful time dining at restaurant Julienne in Santa Barbara. By far, the standout for us was the shaved asparagus salad with house-made coppa. Now, the only problem is that we would love to re-create the salad at home. We were hoping you could help us in getting the recipe from chef Justin West. Any help would be greatly appreciated.

Stephanie Studer

Granada Hills

Dear Stephanie: Bright, colorful and amazingly easy to make, this shaved salad makes for a striking presentation, whether you’re entertaining company or savoring a simple night at home. Julienne was happy to share its recipe, which we’ve adapted below.

Shaved asparagus salad with coppa

Total time: 30 minutes

Servings: Makes 2 salads

Note: Adapted from Julienne restaurant in Santa Barbara. Preserved lemon is available at select well-stocked supermarkets, as well as at cooking and gourmet supply stores.

Champagne vinaigrette

1/4 cup plus 2 tablespoons very finely diced red onion

1 1/2 teaspoons finely diced preserved lemon

3/4 teaspoon sliced garlic (about 1 clove)

2 teaspoons minced parsley

1 teaspoon minced fresh dill

1 1/2 teaspoons chile flakes

1/4 cup Champagne vinegar

1/2 cup olive oil

1/4 teaspoon salt

3/4 teaspoon crushed black pepper

In a medium bowl, combine the onion, preserved lemon, garlic, parsley, dill and chile flakes. Add the champagne vinegar and mix well to evenly distribute. While whisking, slowly drizzle in the oil. Season to taste with the salt and pepper. This makes a scant cup vinaigrette, more than enough for the remainder of the recipe. The vinaigrette will keep, covered and refrigerated, for up to 5 days.

Asparagus salad

1 bunch (about 12 stalks) asparagus, trimmed and very thinly shaved or sliced lengthwise using a knife or mandoline

1 small, young onion, very thinly sliced

1/4 cup Champagne vinaigrette, more if desired

14 slices spicy coppa (prosciutto or pancetta can be substituted)

Shaved Parmigiano-Reggiano, for garnish

1. Place the shaved asparagus and onion in a bowl and add about 4 tablespoons vinaigrette, tossing to coat. Set aside for a few minutes to soften the asparagus and onion.

2. Meanwhile, divide the coppa between 2 plates.

3. Take the marinated asparagus and onion (it should be pliable like firm noodles), gently twist them into a little nest and place atop the coppa. Garnish with shaved Parmigiano. Serve immediately.

Each serving: 311 calories; 31 grams protein; 12 grams carbohydrates; 3 grams fiber; 18 grams fat; 5 grams saturated fat; 77 mg cholesterol; 3 grams sugar; 2,715 mg sodium.