We couldn't agree more with Libby; the mozzarella cheese and herbs in this dish are a real winning combination... Blue Ribbon winning, in fact! Thanks for sharing, Libby. We made this dish for the fouth of July, and it was a hit! The best part is the creamy soft cheese mixed with the scent of fresh herbs, and crisp vegetables. It is great because you can make it ahead, and it gets better as you wait to serve it.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Vegetables Yield: 6 Servings
Ingredients :
- 1/2 pound(s) asparagus, fresh
- 3/4 pound(s) green beans, fresh
- 1 small red onion
- 1/4 cup(s) olive oil
- 1/4 cup(s) red wine vinegar
- 1 tablespoon(s) stone ground mustard
- 1 tablespoon(s) tarragon, fresh
- 1/4 teaspoon(s) salt and pepper
- 2 ounce(s) mozzarella cheese, fresh
- 2 teaspoon(s) lemon juice, fresh
Intructions :
- Clean and slice asparagus, green beans and onions into 1 intch slices
- Drop the asparagus and bens into a pot of boiling water and blanch for 3-5 minutes, until bright green and slightly soft
- Remove the vegetables, and place them in a bath of ice water, along with the onion slices
- In a bowl, whisk the olive oil, red wine vinerag, mustard, taragon, salt and pepper
- Rewmove cooled vegetables from water, and toss in bowl with dressing
- Top with medium sizes pieces of fresh mozzarella cheese and the fresh lemon juice.
Rated 5/5 based on 74 Reviews
Keyword : asparagus-salad-mozzarella-American