Asparagus and Butterhead Lettuce Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The texture of butterhead lettuce keeps this salad light and delicate. Prep Time: 30 minutes. Notes: You can use any tender, sweet lettuce in place of butterhead. Find perlini mozzarella at specialty grocery stores and Italian markets, or use a 4-oz. piece of fresh mozzarella grated on the large holes of a box grater or cut into 1/4-in. pieces. Ingredients:
1 bunch asparagus (about 1 lb.) |
2 heads butterhead lettuce such as boston or bibb (see notes) |
3 tablespoons extra-virgin olive oil |
5 teaspoons fresh lemon juice |
1/2 teaspoon honey |
1/2 teaspoon salt |
1/4 teaspoon freshly shredded lemon zest |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon dry mustard |
4 ounces perlini mozzarella (tiny balls; see notes) |
2 tablespoons pine nuts |
Directions:
1. Hold the end of an asparagus stalk and bend until it snaps off. Repeat with remaining stalks and discard woody ends. Slice trimmed spears on the diagonal into 1/8-in. lengths, leaving tips about 1 in. long.
2. Remove and discard outer leaves of lettuce heads. Tear remaining leaves into bite-size pieces. Rinse and dry. Set aside.
3. In a small bowl or measuring cup, whisk together olive oil, lemon juice, honey, salt, lemon zest, pepper, and dry mustard until creamy-looking.
4. In a large bowl, toss lettuce with 3 tbsp. dressing. Divide lettuce among 4 salad plates. Toss asparagus pieces with remaining dressing and spoon over lettuces, dividing evenly. Sprinkle salads with perlini and pine nuts. Serve immediately.
5. Note: Nutritional analysis is per serving.
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