Raw asparagus and butter lettuce are tossed with a lemony vinaigrette and topped with mozzarella and pistachios in this very green, springy salad. The thinly sliced asparagus has a clean, fresh flavor that will be most delightful to those who've only had this spring vegetable cooked.
Prep Time: 10 minutes
Ingredients:
- 8 oz. asparagus
- 1 head butter lettuce (or red butter lettuce, as pictured)
- 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. lemon juice
- 1 small clove garlic, minced
- 1/2 tsp. finely shredded lemon zest
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1/4 tsp. dry mustard
- 1/4 cup pistachios
- 6 oz. perlini mozzarella balls
- Chervil (optional)
Preparation:
- Break off and discard tough asparagus ends (hold spear at either end, bend until it breaks, discard lower section). Cut spears on the diagonal into thin slices. Set aside.
- Break off and discard tough exterior lettuce leaves. Tear remaining leaves into bite-size pieces, wash, and dry. Set aside.
- In a large bowl, whisk together oil, lemon juice, garlic, lemon zest, salt, pepper, and mustard. Add asparagus and toss to coat. Add lettuce and gently toss to coat thoroughly.
- Distribute evenly among 6 plates. Sprinkle each serving with pistachios, perlini, and fresh chervil leaves, if you like. Serve immediately.
Makes 6 servings Asparagus Butter Lettuce Salad.
