Spring Green Caprese Salad | Dorothy Lane Market

Spring Green Caprese Salad

PREP TIME 5 mins
COOK TIME 10 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Mar 28th, 2022
  • BY Chef Carrie Walters

INGREDIENTS

  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • ½ cup fresh shelled peas
  • ½ cup local greens, like arugula or spinach
  • 1 DLM Handmade Fresh Mozzarella ovolini, sliced
  • Vera Jane's Novello Extra-Virgin Olive Oil
  • Freshly ground black pepper
  • Fleur de sel or sea salt
  • Fresh basil or mint
  • Fresh pea shoots for garnish, if desired

INSTRUCTIONS

1
Bring a pot of water to a boil and salt well. First, blanch the asparagus until bright green and al dente, about 2-3 minutes. Remove with a slotted spoon and rinse well with cold water until asparagus is cold to the touch. Set aside.
2
Blanch the peas in the same boiling salted water, about 2-3 minutes or until just tender. Rinse well with cold water until peas are cold.
3
To assemble the salad, decoratively place asparagus, local greens, and peas on a platter and nestle in slices of fresh mozzarella.
4
Drizzle well with Vera Jane’s Novello Extra-Virgin Olive Oil and season generously with black pepper and sea salt. Garnish with fresh herbs and pea shoots, if desired.

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Spring Green Caprese Salad

Dorothy Lane Market
PREP TIME 5 mins
COOK TIME 10 mins
SERVINGS 4

INGREDIENTS

  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • ½ cup fresh shelled peas
  • ½ cup local greens, like arugula or spinach
  • 1 DLM Handmade Fresh Mozzarella ovolini, sliced
  • Vera Jane's Novello Extra-Virgin Olive Oil
  • Freshly ground black pepper
  • Fleur de sel or sea salt
  • Fresh basil or mint
  • Fresh pea shoots for garnish, if desired

INSTRUCTIONS

1
Bring a pot of water to a boil and salt well. First, blanch the asparagus until bright green and al dente, about 2-3 minutes. Remove with a slotted spoon and rinse well with cold water until asparagus is cold to the touch. Set aside.
2
Blanch the peas in the same boiling salted water, about 2-3 minutes or until just tender. Rinse well with cold water until peas are cold.
3
To assemble the salad, decoratively place asparagus, local greens, and peas on a platter and nestle in slices of fresh mozzarella.
4
Drizzle well with Vera Jane’s Novello Extra-Virgin Olive Oil and season generously with black pepper and sea salt. Garnish with fresh herbs and pea shoots, if desired.

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