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Asparagus Butter Lettuce Salad With Pistachios and Mozzarella

By Molly Watson, About.com

Photo © Molly Watson
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:

  1. 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.
  2. Break off and discard tough exterior lettuce leaves. Tear remaining leaves into bite-size pieces, wash, and dry. Set aside.
  3. 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.
  4. 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.

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