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The texture of butterhead lettuce keeps this salad light and delicate. Prep Time: 30 minutes. Notes: You can use any tender, sweet lettuce in place of butterhead. Find perlini mozzarella at specialty grocery stores and Italian markets, or use a 4-oz. piece of fresh mozzarella grated on the large holes of a box grater or cut into 1/4-in. pieces.

This Story Originally Appeared On sunset.com

Gallery

Leigh Beisch; Styling: Merilee Bordin

Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Hold the end of an asparagus stalk and bend until it snaps off. Repeat with remaining stalks and discard woody ends. Slice trimmed spears on the diagonal into 1/8-in. lengths, leaving tips about 1 in. long.

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  • Remove and discard outer leaves of lettuce heads. Tear remaining leaves into bite-size pieces. Rinse and dry. Set aside.

  • In a small bowl or measuring cup, whisk together olive oil, lemon juice, honey, salt, lemon zest, pepper, and dry mustard until creamy-looking.

  • In a large bowl, toss lettuce with 3 tbsp. dressing. Divide lettuce among 4 salad plates. Toss asparagus pieces with remaining dressing and spoon over lettuces, dividing evenly. Sprinkle salads with perlini and pine nuts. Serve immediately.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

240 calories; calories from fat 75%; protein 11g; fat 20g; saturated fat 6.4g; carbohydrates 7.2g; fiber 2g; sodium 411mg; cholesterol 25mg.
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