Two Country Cooks Spring Salad

Two Country Cooks Spring Salad

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Two Country Cooks Spring Salad


Serves 4




150 grams of Radicchio leaves

50 grams of rocket leaves

8 slices of prosciutto

1 bunch of asparagus trimmed and sliced in half

80 grams of goats cheese

¼ cup of parsley leaves

zest of half a lemon


Herb dressing

1 garlic clove

2/3 cup of fresh basil leaves

1 teaspoon of Dijon mustard

4 tablespoons of olive oil

salt & pepper for seasoning


For the herb dressing: Place the garlic, basil leaves and mustard in a blender pulse to combine. Add the olive oil and blend to combine all ingredients. Season with salt and pepper. Set aside.


Bring a medium pot of salted water to the boil. Add the asparagus for 3 minutes until tender. Drain and rinse with cold water.


On a serving platter: Firstly arrange the radicchio and rocket leaves. Drape the slices of prosciutto. Add the asparagus and goats cheese. Scatter the parsley, finely grate the lemon zest before drizzling the herb dressing. Serve with warm crusty ciabatta and a glass of pinot noir.