Rustico chef Steve Mannino uses this as a bed for fried oysters wrapped with sushi-grade tuna and drizzled with a lemon aioli. The slaw's lemony tang makes it a good side dish for just about any kind of seafood, and it would pair nicely with chicken or pork.
- 1 large carrot, peeled and trimmed
- 8 large stalks asparagus, ends and tips trimmed (reserve tips for another use, if desired)
- 1/2 small red onion, cut into very thin strips (julienne)
- 1 tablespoon lemon-infused olive oil
- 2 teaspoons extra-virgin olive oil
- 1 1/2 teaspoons lemon juice
- Freshly ground black pepper
Use a vegetable peeler to create long ribbons of carrot, rotating the carrot as you work to create as many ribbons as possible, stopping before you reach the tough core. Let them fall into a medium bowl.
Create ribbons from the asparagus stalks in the same manner as the carrot and add them to the carrot strips. Add the onion, lemon oil, extra-virgin olive oil and lemon juice, mixing well. Season with salt and pepper to taste.
Cover and refrigerate the slaw for up to 1 hour before serving.
From chef Steve Mannino of Rustico in Alexandria.
Tested by Jane Touzalin.
Email questions to the Food Section at firstname.lastname@example.org.