Spring Vegetable Salad w/ Fresh Mozzarella
Serves 2
Ingredients
For Vinaigrette
- zest of ½ Meyer lemon
- juice of 1 Meyer lemon
- 1 shallot, finely minced
- 1 tsp Dijon mustard
- salt & pepper
- ½ cup olive oil
For Salad
- ½ bunch asparagus, ends trimmed
- salt & pepper
- olive oil
- ½ cup frisée
- ¼ cup julienned radicchio
- 1 tbsp chopped fresh basil
- ½ tbsp minced chives
- 1 cup fresh peas, blanched (boiled in salted water, 1 minute)
- 1 fresh mozzarella ball, sliced
How-to
Make Vinaigrette
- Whisk together lemon zest, lemon juice, Dijon mustard, salt and pepper
- Slowly drizzle in ½ cup olive oil, whisking constantly. Whisk until emulsified, about 5 minutes
Blanch & Grill Asparagus
- Preheat a clean grill or grill pan to high
- Bring a pot of salted water to a boil. Trim ends of asparagus (the ends will snap at their natural breaking point) and blanch, 2 minutes
- Remove to a bowl of ice water to "shock" and stop the cooking process
- Drain and transfer to a bowl. Drizzle with olive oil and season with salt & pepper
- Place on grill (or grill pan) and cook about 2 minutes, turning with tongs to sear all sides
Assemble Salad
- Remove to a large bowl and toss with vinaigrette
- Add frisée, radicchio, basil, chives and blanched peas. Toss to coat
- Mound on a plate and top with sliced, fresh mozzarella. Give the cheese a light sprinkle of salt & pepper. Finish with a drizzle of olive oil