Asparagus Salad with Ricotta Salata

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.


  • 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.

Chef’s Notes

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