Insalata Giardino Recipe
asparagus, frisee, arugula, red onion, tomato, caper, potato, castelvetrano olives, aged goats cheese
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Potatoes
Boil the potatoes in salted water until tender, about 15-20 minutes. Drain, let cool, then cut into bite-sized pieces.
- 2
Blanch the Asparagus
Trim the asparagus and blanch in boiling water for 2-3 minutes until bright green. Transfer to an ice bath to stop the cooking process. Once cooled, cut into 2-inch pieces.
- 3
Slice the Vegetables
Thinly slice the red onion and tomato.
- 4
Combine the Greens
In a large salad bowl, combine frisée, arugula, and blanched asparagus.
- 5
- 6
Add Cheese and Dress
Crumble the aged goat cheese over the salad. Drizzle with olive oil and season with salt and pepper to taste. Toss gently to combine.
- 7
Serve
Serve immediately as a refreshing side or light main dish.
