Bright, colorful and easy to make, this simple salad from Julienne in Santa Barbara makes for a striking presentation whether you're entertaining company or savoring a simple night at home.

Shaved asparagus and onion are tossed with a bright Champagne vinaigrette, then arranged like a nest on top of shaved Italian coppa. Garnish with shaved Parmigiano, and dinner is ready in 30 minutes.

Julienne was happy to share its recipe, which we've adapted below.

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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 five days.