By Jess Marshall, Chef-Owner of Stoke Deli Bar, located inside Bushel & Peck in St. Catharines.
This is a fantastic salad that can really evolve with the seasons from early spring right into summer. It makes use of even the most modest harvest of veggies from the garden, and holds up well to any creative substitutions you might like to make throughout the year.
Pairs with: 2021 Sauvignon Blanc
Prepare the Salad: Snap the asparagus spears, discarding the woody ends. Trim the spears 2-3 inches from the top, making nice, uniform spears, finely chopping the remaining spear. Blanch in a pot of boiling, salted water, for 45 seconds before refreshing in an ice bath. Once fully chilled, pat them dry and set aside for garnishing the final dish. Combine the remaining salad ingredients and set aside.
Prepare the Ricotta: Pre-heat oven to 425º. Combine all of the baked ricotta ingredients and spread on a parchment lined baking sheet (large dollops work too, that part doesn’t need to be precise). Bake for 6-8 minutes until golden.
To Serve: Combine the salad and dressing components, plate with the baked ricotta, and garnish with blanched asparagus spears and herbs and edible flowers from the garden.
Want to impress and take this recipe to the next level? Try this alternate dressing made with Rose Gastrique!
Make the Gastrique: In a small pot, combine all ingredients but the rose petals, bring to a simmer, reducing by half. Remove from the heat and add
the rose petals. Allow to cool to room temperature.
Category:Salads & Sides
May 23, 2023