Kitchen Encounters

~ Asparagus Salad with Lemon-Balsamic Vinaigrette ~

A salad without lettuce?  There's no law against it, and, in the case of this salad, lettuce is just in the way.  The combination of tender blanched asparagus, a few halved cherry or grape tomatoes, and, small, creamy, fresh mozzarella balls drizzled with a lemon-balsamic vinaigrette is to-die-for. The only item I do add to it on occasion is: a handful of crunchy croutons.  Nothing more, nothing less.  No other embellishments need apply.  The dressing, loaded with lemon flavor and laced with subtle herbs de Provence, is the star of this salad show, so, don't stray from this flavor profile.

Nothing more, nothing less.  No other embellishments need apply.

For the lemon-infused, white balsamic vinaigrette:

1/2  cup white balsamic vinegar

1/4  cup lemon-infused olive oil

2  tablespoons sugar

1  tablespoon Dijon mustard

1  teaspoon dried herbes de Provence

~ Step 1.  In a 1-cup food storage container with a tight-fitting lid and pourer top, place all ingredients. Vigorously shake until thoroughly combined.  Set aside and prepare salad as directed below:

For the asparagus salad:

12 ounces medium-thick asparagus, trimmed of woody stalk ends, about 24 spears after trimming, shallow-poached until crunch tender, about 3 minutes & shocked in cold water to halt the cooking process

6  ounces grape or cherry tomatoes, sliced in half*

6  ounces small, fresh mozzarella balls, sliced in half ("ciligegine" = "cherry-sized")

* Note:  In season strawberries are a fine substitution for grape or cherry tomatoes in this recipe.

~Step 1.  In  3 1/2-quart chef's pan or deep skillet place 3/4"-1" of water. Add 2 teaspoons sea salt and bring to a boil over high heat.  Adjust heat to the gentlest simmer you can.  Add the asparagus to the pan and cover. Cook asparagus to crunch tender, about 2 minutes.  Drain into a colander and immediately rinse with cold water to halt the cooking process.

~ Step 2.  Lay asparagus flat on a few paper towels to absorb all excess moisture, then, slice  into 1 1/2"-2" lengths.  Transfer to a medium bowl.  Slice and add the grape or cherry tomatoes and mozzarella balls.  Add about half the vinaigrette.  Using a rubber spatula, gently toss until ingredients are evenly coated. Cover and refrigerate about 30-60 minutes, to allow flavors time to marry, prior to serving.

This is one lemony & luscious lettuce-less side-dish salad.

Every succulent bite is a reason to celebrate Summer:

Asparagus Salad with Lemon-Balsamic Vinaigrette:  Recipe yields 4, marinated starter-course salads or side-salads.

Special Equipment List: 1-cup food storage container with a tight-fitting lid and pourer top; 3 1/2-quart chef's pan w/straight, deep sides & (glass) lid; colander; paper towels; rubber spatula

Cook's Note:  When it comes to cooking asparagus via any method, freshness always matters more than thickness, and, even the best asparagus recipes are subject to failure if this delicate vegetable isn't treated with care. ~ Choosing, Prepping and Storing Amazing Asparagus ~ is a must read for anyone who's looking to get acquainted with this seasonal but very versatile vegetable.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2025)

~Lemon-Infused EVOO & White Balsamic Vinaigrette~

Lemon-infused olive oil is one of my favorite pantry staples -- a bit of it in a skillet adds marvelous flavor to a sautéing chicken paillard or delicate fillet of white fish.  When mixed with some tangy white-balsamic vinegar, a pinch of sugar, a few herbes de Provence, and, a tad of Dijon mustard, an amazing vinaigrette is born.  It's hard to name a salad that doesn't benefit from a lemony vinaigrette, and, in the case of this one, because the lemon flavor is infused in the oil, as opposed to a fresh squirt of lemon juice, every bite gets enrobed in its light, bright flavor.  There's more:  It is indisputably the best marinade for vegetables, poultry, fish or seafood I have ever encountered. Yes indeed, the investment in a bottle of lemon-infused EVOO is a small but mighty-wise one.

For the lemon-infused, white balsamic vinaigrette:

1/2  cup white balsamic vinegar

1/4  cup lemon-infused olive oil

2  tablespoons sugar

1  tablespoon Dijon mustard

1  teaspoon dried herbes de Provence

~ Step 1.  In a 1-cup container with a tight-fitting lid and pourer top, place all ingredients. Vigorously shake until well-combined.  Use as a marinade and/or dress salad and store leftovers in refrigerator.

Try it on my poached asparagus, grape tomato & mozzarella salad: 

Lemon-Infused EVOO & White Balsamic Vinaigrette:  Recipe yields 3/4 cup vinaigrette.

Special Equipment List:  1-cup measuring container w/tight-fitting lid and pourer top.

Cook's Note: Technically known as shallow poaching and sometimes referred to as skillet poaching, this is the easiest way to cook fresh asparagus spears.  As it turns out, a small amount of gently or barely simmering salted water in a wide-bottomed skillet is a great way to quickly control the heat of the water, which, in turn, makes it very easy to efficiently yield vibrant green asparagus spears of any thickness that are cooked to your liking: crunch-tender blanched to fully-cooked fork-tender.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2025)