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Spring Italian Recipe

Name: Nyonyas Spring Italian Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 cups mixed spring greens (baby lettuces, arugula, mizuna); 1 cup snap peas, trimmed and halved; 1 cup asparagus, blanched and cut into 1-inch pieces; 6 pieces radishes, thinly sliced; 1 cup cherry tomatoes, halved; 1 cup fresh basil leaves, torn; 0.25 cup fresh mint leaves, optional, torn; 0.5 cup shaved Parmesan; 0.25 cup toasted pine nuts; 0.5 cup extra-virgin olive oil; 3 tbsp fresh lemon juice; 1 tsp sherry vinegar or white wine vinegar; 1 tsp Dijon mustard; 1 tsp honey; 1 clove garlic, minced; 2 tbsp fresh basil, finely chopped; 1 tbsp fresh mint, finely chopped; 0.75 tsp salt; 0.5 tsp black pepper, freshly ground; 8 pieces baby mozzarella balls (bocconcini), halved or sliced; 2 pieces or grilled chicken breast, thinly sliced

Inspired by Nyonya

Time25m

Serves4

Make Spring Italian Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salad

6 cups mixed spring greens (baby lettuces, arugula, mizuna)

1 cup snap peas, trimmed and halved

1 cup asparagus, blanched and cut into 1-inch pieces

6 pieces radishes, thinly sliced

1 cup Cherry tomatoes, halved

1 cup fresh basil leaves, torn

1/4 cup fresh mint leaves, optional, torn

1/2 cup shaved Parmesan

1/4 cup toasted pine nuts

Lemon-Herb Vinaigrette

1/2 cup extra-virgin olive oil

3 tbsp fresh lemon juice

1 tsp sherry vinegar or white wine vinegar

1 tsp Dijon mustard

1 tsp Honey

1 clove Garlic, minced

2 tbsp fresh basil, finely chopped

1 tbsp fresh mint, finely chopped

3/4 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

Optional Protein (for a more substantial dish)

8 pieces baby mozzarella balls (bocconcini), halved or sliced

2 pieces or grilled chicken breast, thinly sliced

Method

Salad

Prep vegetables

Trim snap peas and cut on the bias in halves. Snap or trim asparagus, cut into 1-inch pieces. Thinly slice radishes and halve cherry tomatoes. Gently tear basil and mint leaves. Place the mixed spring greens in a large salad bowl and set aside.

Blanch asparagus

Bring a medium pot of salted water to a boil. Add asparagus pieces and blanch for 1 minute until bright green and just tender. Using a slotted spoon, transfer asparagus to a bowl of ice water to stop cooking. Drain and pat dry before adding to salad.

Toast pine nuts

In a small dry skillet over medium heat, add pine nuts and toast, stirring frequently, until golden and fragrant (2–4 minutes). Remove immediately to a plate to cool to prevent burning.

Assemble salad

Add the blanched asparagus, snap peas, radishes, cherry tomatoes, torn basil, and mint (if using) to the bowl with mixed greens. Scatter the toasted pine nuts and shaved Parmesan over the top. If using mozzarella or sliced grilled chicken, arrange them evenly on the salad.

Lemon-Herb Vinaigrette

In a small bowl or a jar with a lid, combine lemon juice, sherry or white wine vinegar, Dijon mustard, honey, minced garlic, chopped basil and mint, salt, and pepper. Whisk (or shake) to combine. Slowly drizzle in the olive oil while whisking (or add oil to jar and shake vigorously) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

If dressing will sit for more than 30 minutes, refrigerate and bring to room temperature before using; give it a quick shake or whisk to re-emulsify.

Just before serving, drizzle about 3–4 tablespoons of the vinaigrette over the salad (reserve extra for guests to add more). Toss gently to coat the greens and vegetables evenly.

Serve

Divide the dressed salad among 4 plates or serve family-style. Finish each portion with an extra sprinkle of shaved Parmesan and a few more torn basil leaves. Serve immediately.

Leftover dressing keeps in the refrigerator in a sealed container for up to 5 days. Store salad components separately (greens and dressing) for best texture.