Spring Vegetable Salad w/ Fresh Mozzarella

Serves 2


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


Make Vinaigrette

  1. Whisk together lemon zest, lemon juice, Dijon mustard, salt and pepper
  2. Slowly drizzle in ½ cup olive oil, whisking constantly. Whisk until emulsified, about 5 minutes

Blanch & Grill Asparagus

  1. Preheat a clean grill or grill pan to high
  2. 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
  3. Remove to a bowl of ice water to "shock" and stop the cooking process
  4. Drain and transfer to a bowl. Drizzle with olive oil and season with salt & pepper
  5. Place on grill (or grill pan) and cook about 2 minutes, turning with tongs to sear all sides

Assemble Salad

  1. Remove to a large bowl and toss with vinaigrette
  2. Add frisée, radicchio, basil, chives and blanched peas. Toss to coat
  3. 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