Asparagus and Butterhead Lettuce Salad
Photo: Leigh Beisch; Styling: Merilee Bordin
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.
How to Make It
Step 1
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.
Step 2
2
Remove and discard outer leaves of lettuce heads. Tear remaining leaves into bite-size pieces. Rinse and dry. Set aside.
Step 3
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.
Step 4
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.
Step 5
5
Note: Nutritional analysis is per serving.
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
Step 1
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.
Step 2
2
Remove and discard outer leaves of lettuce heads. Tear remaining leaves into bite-size pieces. Rinse and dry. Set aside.
Step 3
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.
Step 4
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.
Step 5
5
Note: Nutritional analysis is per serving.
