Nutty, fresh, salty, and crisp— my go to spring salad.
This salad only uses the stalks of the asparagus. Reserve the tips to add to a weekday pasta or risotto.
2 asparagus per person
1 watermelon radish for every 2 people
a handful of Bibb lettuce or arugula per person
1/4 cup hazelnut oil (or olive oil)
1 Tablespoon rice wine vinegar
1 Tablespoon lemon juice
In a small bowl whisk together the oil, rice wine vinegar and lemon juice with a pinch of salt. Taste and adjust the acid or salt to your taste keeping in mind that the cheese will add saltiness as well.
Cut off about 1" off the tough bottom part of the asparagus. Using a mandolin or a y-shaped peeler thinly slice your asparagus. Holding the asparagus by the tip either run the y-shaped peeler through the length of the stalk for long thin strips or carefully slice the stalks into thin coins with the mandolin.
Thinly slices the radishes using a mandolin or a sharp knife.
If you are not ready to serve the salad place the radishes and asparagus in a bowl of cold water. Drain them well before continuing to compose the salad.
Toss the greens, asparagus, and radishes with the vinaigrette, then using a peeler shave pieces of the ricotta salatta over the salad.