Rocket Asparagus And Bocconcini Salad Recipe

Cooking Directions

• STEP 1.Start by blanching the asparagus in boiling water for 2-3 minutes, then transfer to an ice bath to stop the cooking process.
• STEP 2.In a large bowl, combine the rocket, blanched asparagus, and bocconcini cheese.
• STEP 3.In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the vinaigrette.
• STEP 4.Drizzle the vinaigrette over the salad and toss to combine.
• STEP 5.Serve the salad immediately, or refrigerate for up to 2 hours before serving.
• STEP 6.Garnish with freshly cracked black pepper and lemon zest, if desired.

Cooking Tips

• Make sure to trim the tough ends of the asparagus before blanching.
• If you prefer a milder flavor, you can substitute arugula for the rocket.
• For added flavor, you can also add some cherry tomatoes or sliced red onion to the salad.
• If you are making this salad ahead of time, wait to dress it with the vinaigrette until just before serving.

Storage and Serving

• This salad is best served fresh, but can be refrigerated for up to 2 hours before serving.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To serve, let the salad come to room temperature for about 10 minutes, then toss with a little extra vinaigrette if needed.