Asparagus Salad with Ricotta Salata and Champagne Dressing

This delicious and nutritious salad is as pleasing to the eye as it is to the palate. An excellent start to an excellent meal.

Servings: 4
Pair With: Sauvignon Blanc
Recipe Courtesy of: Executive Chef Carlo Cavallo


Ingredients for Dressing:
2 shallots, diced fine

2 tablespoons Champagne vinegar

2 tablespoons lemon juice

1 tablespoon of honey

salt to taste

1/3 cup extra virgin olive oil

4 tablespoons crème fraîche

Ingredients for Salad:
24 large asparagus spears, cleaned, poached al dente

2 radishes, sliced paper thin

3 ounces of ricotta salata cheese*, shaved thin

1 bunch of chives, thinly sliced

salt and pepper to taste


Directions for the Dressing:
To make the vinaigrette, whisk the shallots, vinegar, lemon juice, honey, and a pinch of salt. Then slowly whisk in the olive oil and crème fraîche.

Directions for the Salad:
Put the asparagus in a salad bowl, season with salt and pepper, and dress lightly with the vinaigrette. Divide the salad among 4 plates and top with the radish, shaved ricotta salata and chives.

Chefs Notes

Ricotta salata is a variation of ricotta that has been pressed, salted and dried.