This salad has Spring written all over it. Now, I am well aware that we are still 6 weeks away from the warmer weather but I just had to get an early start. It looked so healthy and refreshing and quite unremarkably, it is. In fact this is one of those amazingly flavoursome vegetable dishes that will have even the most stringent veggie avoider going back for more.
Consider a mix of zucchini, asparagus, beans and peas, peppered with fresh mint, dressed with a buttery, lemony, garlicy sauce and topped off with a grating of ricotta salata. The ricotta has a mild nutty taste that perfectly compliments and contrasts the flavours of the other ingredients.
Spring has not yet sprung, but when it does arrive there will be many Spring dinners – roast lamb and the like. This salad will certainly be on the menu, not only for it’s flavours but also for it pretty shades of green – a glimpse of the Summer to come.
1 kipfler/fingerling potato, scrubbed and cut into 1cm dice
75 grams/2.6 ounces (about 12) baby green beans, trimmed and cut into 1cm lengths
6 spears of asparagus, trimmed and cut into 1cm lengths
1 small zucchini, cut into 1cm dice
75 grams/2.6 ounces (about 225 grams/7.9 ounces unpodded) podded peas
1 tablespoon extra-virgin olive oil
20 grams/.7 ounces butter
1 golden shallot (scallion), thinly sliced
2 cloves of garlic, finely chopped
¼ cup (loosely packed) mint leaves
1 tablespoon lemon juice, or to taste
50 grams/1.7 ounces ricotta salata, coarsely grated (see notes)
Bring a saucepan of salted water to the boil, cook potato for 2 minutes, then add beans, asparagus, zucchini and peas and continue cooking for another 3 minutes or until vegetables are tender. Using a slotted spoon, transfer to a bowl of iced water to refresh, then drain and place in a bowl. Reserve 1 tablespoon blanching liquid.
Heat olive oil and butter in a frying pan over medium heat, add shallot and garlic and sauté for 3 minutes or until softened, add vegetables and cook for another 2 minutes or until heated through, season to taste with sea salt and freshly ground black pepper, add reserved blanching liquid and stir to combine. Add mint and lemon juice and stir to combine. Spoon into a bowl, scatter with ricotta salata and serve.
Notes: Ricotta Salata is a variation of Ricotta. This pure white, firm, rindless cheese originated in the hot, dry island climate of Sicily. It is made from lightly salted sheep’s milk curd that is pressed and dried, then aged for a minimum of three months. Ricotta Salata is mild in taste. It’s not at all salty, but has rather a nutty, milky flavour. It can be used in salads and pasta dishes and is ideal for grating.
Source: Robert Marchetti, North Bondi Italian Food
© 2011, Michelle. All rights reserved.
Michelle,
I adored this salad, you are right – the tastes are incredible! Well done..I am looking for a mango salad next….tell me what you have in your magic box you can share…I have tried a few, given our great supply of mangos in Qld, but they are all a little dull and lack any pizzaz? Any ideas would be welcome…. Michele X
Hola honey bunch,
h’mmmmm, mango salad….there is one I always make and although its a little dated I love it. Its basically 2 mangos diced, 2 avocados diced, 1/2 kilo of prawns, 1/2 a spanish onion finely chopped, 1/2 cup chopped corainder. Just layer all the ingredients randomly and drizzle a little dressing through it. Best not to toss it or stir it too much because it makes everything look a little old. The dressing is a mixture of mayonnasie, tomato sauce and worsteshire sauce (think thousand island dressing). Its one of my favourite Summer salads. I also have a couple of others in my files so I will dig those out for you.
Aside from salads, I hope all is okay with you? you are coping well being amongst all the destruction and you weren’t affected too badly – I just cannot imagine it. THinking of you – its hard being over here and not being able to help other than financially. Would love to get on a plane and at least help clean.
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Michelle, You have not changed one bit – I remember at school you were always the one who was making sure everyopne else was ok. Thank you for your thoughts and kind words – we are ok here, high ground, but devastation everywhere! I am involved in some recovery work and I can tell you that Aussie’s are as resilient as they come – things are getting back to a ‘new’ normal quickly. Thanks so much for the recipe above – I will be trying it as soon as our over priced mangoes come down from $5 each…lol. Love your site – love your style – and looking forward to more wonderful recipes! Michele
Hope you like the salad and thank you for your kind words.
These natural disasters that are almost occuring on a yearly basis seem to restore our faith in humanity. When you read about the lengths that some people go to, to ensure others are safe and then see the community spirit. Anyway, I am glad things are getting back to the ‘new’ normal
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By the way – mangoes for $5 in the state of tropical fruit? good lord!