A crisp, colorful side that’s perfect for spring—and even better with croutons made from that last slice of sourdough and baked in the juices from your Pasture Project spatchcock!
Ingredients:
-
Market-fresh veggies like asparagus, carrot, Persian cucumber, and avocado (about one of each)
-
A large handful of arugula
-
Freshly shaved Parmesan, to taste (Micah recommends shaving it yourself—nothing beats the flavor of the real deal over pre-packaged shavings!)
-
1–2 slices of day-old bread (Micah swears by seeded sourdough!)
-
1–2 tbsp olive oil
-
Dressing of your choice: olive oil, balsamic, sherry vinegar, lemon juice—whatever you love.
Chef Micah used Yuzu Koji Dressing for his—one of his go-tos.
Instructions:
-
Wash and dry all vegetables.
-
Trim ends from asparagus, cucumber, and carrot.
-
Using a mandolin or vegetable peeler (safely!), shave the asparagus, carrot, and cucumber into ribbons.
-
Toss veggie ribbons and arugula in a large serving bowl.
-
Shave Parmesan over the top, to taste.
-
When ready to serve, slice the avocado and gently fold it into the salad. Drizzle with your favorite dressing and top with crispy homemade croutons.
Micah tip: Don’t let those pan juices from your spatchcock go to waste—add them from the baking sheet to your salad for extra flavor magic.
Micah’s Crouton Tip:
Tear day-old bread into rustic chunks. Toss with olive oil (Micah loves Graza Olive Oil!) and a sprinkle of sea salt flakes.
Bake on the same sheet as your Pasture Project spatchcock chicken (halfway through the cooking time), or solo at 350°F for 20–30 minutes—check often for golden, crispy perfection.
