Now that we have passed the first day of spring, we can start to plan ahead to warmer days and fresh crispy salads. This tasty recipe is bursting full of goodness and will make a perfect lunch or light supper.
Preparation Time: Less than 30 minutes
Cooking Time: Less than 10 minutes
3 Romaine heart lettuce, chopped
10 Green asparagus spears, sliced on an angle
150g Young broad beans, podded
150g Peas, podded
150g Fresh or frozen soy beans
2 Radish, raw thinly-sliced
8 Quail eggs, soft boiled
200g Parmesan shavings
100g Baby spinach
300ml extra virgin olive oil
Sea salt and freshly ground black pepper
Bring a large pot of salted water to the boil. Drop in the green asparagus, add the broad beans, peas and soy beans and cook for a couple of minutes. Drain and run under cold water to stop them cooking but not to cool them.
Whisk the extra virgin oil with a good amount of sea salt and black pepper
Mix all of the vegetables with the romaine lettuce, baby spinach, radish and parmesan shavings and pour the dressing over.
Divide between four plates. Slice the cooked quail eggs in half and place an equal portion on the top of each salad.
Enjoy this salad with a crisp glass of white wine, such as Pinot Bianco.
Recipe courtesy of Franco de Todaro – Stuzzico Ristorante