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Lauren Lombardi's Spring Arugula Salad with Asparagus & Peas

Prep Time 15 minutes
Cook Time 5 minutes
Serves 4 people

Ingredients

For the salad

  • 1 bunch local asparagus, woody ends snapped off and cut into thirds or fourths
  • 1 cup fresh peas
  • 5 oz arugula
  • 8 oz container of burrata or stracciatella
  • 1/3 cup toasted pignoli nuts (optional)
  • 8-10 slices quality imported Prosciutto (optional)

For the dressing

  • 1/4 cup extra virgin olive oil
  • half a lemon, juiced and zested
  • 1 tsp dijon mustard
  • 1 clove garlic clove, grated
  • 1/2 tsp honey
  • salt and pepper to taste

Directions

  • Blanch asparagus and peas in boiling water for about 2-3 minutes, quickly transfer to an ice bath. When cooled, drain the water and gently pat the vegetables dry with a paper towel.
  • Prepare the dressing by whisking ingredients together in a medium bowl.

Assemble the salad

  • Toss the arugula lightly in the vinaigrette and then arrange on a serving platter/bowl.Gently top with asparagus, peas, torn prosciutto and dollops of burrata/stracciatella. Season with flaky sea salt, cracked pepper and your favorite EVOO. Serve immediately and enjoy!

Notes

Any spring greens will go nicely with the fresh vegetables and cheese — see what’s available at the farmer’s market or your fridge.
The cheese can be substituted with goat cheese, feta cheese, fresh mozzarella or omitted completely.
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