Last night I ventured to one of my favorite foodie spots here on the Upper East Side of Manhattan… Eli Zabar’s.

Enough said…I am in heaven every time I step foot into this foodie wonderland…fresh produce, beautiful flowers, delicate desserts, homemade prepared dinners…

The smell of fresh herbs…the sound of running water and the joy of all the adorable holiday festive decorations on each floor…

Have you ever been to Eli Zabar’s?  If not, you are truly missing out and I highly recommend stopping by for a sure taste bud pleaser…

I picked up some fresh asparagus, escarole, watercress and dill along with a bundle of  beautiful cashews to create this delicate vegan salad…

It has the perfect hint of natural sweetness from the dill, agave and balsamic along with a tad touch of tartness from the escarole and finally a refreshing crunch in each bite of watercress and asparagus…

I leave you with…my newest creation…

My go-to side salad for any meal …

Enough Said …

Asparagus Salad

Ingredients

• 2 lbs. fresh asparagus, cut into 1 inch pieces
• ¼ cup red onion, chopped
• 2 cups escarole leaves
• 1 cup watercress
• 1/3 tsp. crushed red pepper

Directions

In a large bowl, toss asparagus with onion, escarole, watercress and crushed red pepper.  Gently toss with cashew mayonnaise (recipe below).

Cashew Mayonnaise

Ingredients

• 1/3 cup white balsamic vinegar
• 1 tablespoon agave nectar
• ¼ cup olive oil
• 1/3 cup cashews
• 1 Tbsp. fresh dill
• 1/8 tsp. sea salt

Directions

1. In a blender, combine vinegar and honey on high until well combined
2. Slowly add olive oil and cashews.
3. Add sea salt; blend until soft and creamy.

And if you’re a fan of cookin’ with Lee & Perrins, be sure to check out Shine At Dinnertime …