Recipe of the Week - Insalata Primaverile

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

Serves: 4

Insalata Primaverile Via Heart Home mag.jpg


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


  1. 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.

  2. Whisk the extra virgin oil with a good amount of sea salt and black pepper

  3. Mix all of the vegetables with the romaine lettuce, baby spinach, radish and parmesan shavings and pour the dressing over.

  4. 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