Asparagus and Butterhead Lettuce Salad

Asparagus and Butterhead Lettuce Salad
Photo by Leigh Beisch


  • 4 ounces perlini mozzarella (tiny balls; see Notes)
  • 5 teaspoons fresh lemon juice
  • ½ teaspoon honey
  • 2 tablespoons pine nuts
  • 3 tablespoons extra-virgin olive oil
  • 1/8 teaspoon dry mustard
  • ¼ teaspoon freshly ground black pepper
  • + 4 more ingredients
    • ¼ teaspoon freshly shredded lemon zest
    • ½ teaspoon salt
    • 1 bunch asparagus (about 1 lb.)
    • 2 heads butterhead lettuce such as Boston or Bibb (see Notes)

1. Hold the end of an asparagus stalk and bend until it snaps off. Repeat with remaining stalks and discard woody ends. Slice trimmed spears on the diagonal into 1/8-in. lengths, leaving tips about 1 in. long. 2. Remove and discard outer leaves of lettuce heads. Tear remaining leaves into bite-si...

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