Spring Green Caprese Salad | Dorothy Lane Market

A TASTE OF DLM

Search Dorothy Lane Market

Try a DLM favorite

    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.

    Reviews

    Average Rating:

    Write a Review

    Please sign in to your DLM account to add a comment.

    Apr 11th

    We made this recipe for Easter. It was a hit! Simple, fresh, and crisp. Will definitely be making it again!

    - Caroline

    Spring Green Caprese Salad

    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.

    © 2026 Dorothy Lane Market | Terms and Conditions | Accessibility Statement