Spring Salad

I got a block of sheep milk ricotta salata and I’ve been finding many uses for it. I found a recipe similar to this using green beans, which I made but I changed it up and like mine better.

1 bunch of asparagus- blanched

4-5 radishes- sliced paper thin (best to use a mandolin)

Chopped parsley or you could sub dried but fresh is better

3 slices of prosciutto- chopped

Small amount of crumbled ricotta salata or feta


A teaspoon of Dijon mustard

1 tablespoon of sherry, white wine vinegar or the juice of half a lemon


Whisk in 1-4 cup of evoo- use as little as possible

Blanche asparagus- this means bring salted water to a boil drop asparagus cook 2 minutes then drain and put in ice cold water. Cut into 1 inch pieces on a diagonal.

Place in a bowl. Add radishes, parsley, and prosciutto. Toss with dressing. Put on a platter and top with crumbled cheese.


Published by Lem0815

Mother of two and wife to my junior high sweetheart. I believe the key to life is balance and the key to healthy eating is to not restrict and incorporate fruits and vegetables into every meal.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: