Fresh Mozzarella & Proscuitto Salad with an Asparagus Pistou Vinaigrette
Its Ontario Asparagus season here in Ontario and one of my favourite seasons. When its in season, I love enjoying it raw as it is so flavourful and so crisp. One of my favourite recipes is my Asparagus Pistou. This is similar to pesto but a vegan option in the French Cuisine. I make mine using fresh farm mint as its in season but it’s so versatile, you can substitute with other fresh herbs, such as basil, oregano or even parsley. It can be also stored in an airtight container in your fridge for over a week. In this recipe, I use a few tablespoons to make a vinaigrette for this beautiful salad. I have also shared a few other favourite asparagus recipes for you to enjoy Asparagus Pistou Egg Salad Sandwich and Asparagus Gazpacho and Asparagus Pistou Potato Salad
Fresh Mozzarella & Proscuitto Salad with a Asparagus Pistou Vinaigrette
Materials
- 6 slices quality prosciutto
- 1 250 g fresh mozzarella ball quartered
- 4 asparagus spears woody ends trimmed
- 6 fresh mint leaves
- 1/4 cup assorted olives
- 3 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1/2 tsp maldon salt or coarse finishing salt
- 1/2 tsp fresh ground black pepper
Asparagus Pistou
- 1 bunch 10 asparagus spears, woody ends trimmed, roughly chopped
- 2 garlic cloves or 4 fresh green garlic roughly chopped
- 1/3 cup + 2 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tsp salt
- 1/2 tsp fresh ground black pepper
- 4 large fresh mint leaves or fresh basil or fresh oregano thinly sliced
Instructions
- To make pistou, place asparagus, garlic and oil in a food processor or blender. Pulse until creamy. Mix in lemon juice, fresh mint or herbs and season with salt and pepper. Refrigerate until ready to use.
- On a medium round platter, place fresh mozzarella quarters in the centre. Lay prosciutto slices around the fresh mozzarella. Cut asparagus heads off and slice in half lengthwise and evenly top on prosciutto and mozzarella. With a peeler, shave asparagus lengthwise to make ribbons and spread on platter. Add olives and fresh mint leaves.
- To make vinaigrette, in a medium bowl, add two tablespoons of asparagus pesto, 2 tbsps of olive oil, lemon juice, salt and pepper. Whisk and drizzle on top of salad.
