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Wine and Food Pairing Salad
Glass of WinePairing to compliment each other

Wilson Sauvignon Blanc and Asparagus Butter Lettuce Salad with Pistachios and Mozzarella

Presented by: Carole and Marshall Ward

Asparagus Butter Lettuce Salad
with Pistachios and Mozzarella

8 oz. asparagus
1 head butter lettuce
2 tbsp. extra-virgin olive oil
1 tbsp. lemon juice
1 small clove garlic, minced
½ tsp. lemon zest
½ tsp. salt
¼ tsp. freshly ground black pepper
¼ tsp. dry mustard
¼ cup pistachios
6 oz. perlini mozzarella balls
Chervil (optional)

Break off and discard tough asparagus ends (hold spear at either end, bend until it breaks, discard lower section). Cut spears on the diagonal into thin slices. Set aside.

Break off and discard tough exterior lettuce leaves. Tear remaining leaves into bite-size pieces, wash, and dry. Set aside.

In a large bowl, whisk together oil, lemon juice, garlic, lemon zest, salt, pepper, and mustard. Add asparagus and toss to coat. Add lettuce and gently toss to coat thoroughly.

Distribute evenly among 6 plates. Sprinkle each serving with pistachios, perlini, and fresh chervil leaves (if desired). Serve immediately.

Recipe from:
Prep time: 15 minutes
Makes 6 servings

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