Primavera Spring Salad

Recipe: Primavera Spring Salad

Primavera Spring Salad

From the garden, but hardly garden variety
  • Primavera Spring Salad with Parmigian Reggiano and Prosciutto di Parma
  • Primavera Spring Salad with Parmigian Reggiano and Prosciutto di Parma close up
  • Primavera Spring Salad with Parmigian Reggiano and Prosciutto di Parma view from the top
There may be no category of food as delightfully refreshing as spring vegetables. They’re light, they’re crisp, they’re nutritious, and they’re oh-so delicious. This salad is an ode to the season, dreamed up by our executive chef, David Elkins. It has a medley of classic spring veggies—asparagus, arugula, and three types of peas—done up in a homemade vinaigrette that you can use in all sorts of dishes for the following week. For such a simple, fresh recipe, the flavor is brilliantly nuanced. Of course, the finishing touch of Murray’s Parmigiano Reggiano might have a little something to do with that.

Primavera Spring Salad
From the garden, but hardly garden variety
  • Prep Time : 15 min.
  • Cook Time : 20 min.
  • Total Time : 35 min.
  • Serves 4

Ingredients

  • For Salad
  • 1 bunch asparagus
  • 1 small red onion, thinly sliced
  • 1.5 cups frozen English peas, thawed
  • 4 cups sugar snap peas
  • 2 cups snow peas
  • 4 cups arugula
  • 1 watermelon radish, cut into quarters
  • 1/4 lb. Murray’s Parmigiano Reggiano, shaved
  • 3 oz. Murray’s Prosciutto di Parma, cut into strips
  • 1/2 cup creamy balsamic vinaigrette

Directions

  1. To make the vinaigrette, whisk all the vinaigrette ingredients together, except for the oil. Once thoroughly combined, continue whisking while slowly pouring in the oil to emulsify. Set the vinaigrette aside.
  2. Cut the rough bases off the asparagus and discard, then cut the asparagus into 1 inch pieces. Heat 1 tablespoon of oil in a large pan over high heat. Sauté the asparagus and red onion until just cooked through, above five minutes. Place on a sheet tray and cool in the refrigerator.
  3. Assemble the salad by combining the arugula, snow peas, snap peas, and prosciutto in a large mixing bowl and dressing with the vinaigrette. Portion the salad equally among four bowls. Top with the asparagus and red onions. Garnish with the English peas, watermelon radish, and shaved Parmigiano Reggiano.

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