Asparagus Salad with Fresh Mozzarella

libby walp


We made this dish for the fouth of July, and it was a hit! The best part is the creamy soft cheese mixed with the scent of fresh herbs, and crisp vegetables. It is great because you can make it ahead, and it gets better as you wait to serve it.

★★★★★ 6 votes
10 Min
5 Min
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
We couldn't agree more with Libby; the mozzarella cheese and herbs in this dish are a real winning combination... Blue Ribbon winning, in fact! Thanks for sharing, Libby.


1/2 lb
asparagus, fresh
3/4 lb
green beans, fresh
1 small
red onion
1/4 c
olive oil
1/4 c
red wine vinegar
1 Tbsp
stone ground mustard
1 Tbsp
tarragon, fresh
1/4 tsp
salt and pepper
2 oz
mozzarella cheese, fresh
2 tsp
lemon juice, fresh


1Clean and slice asparagus, green beans and onions into 1 intch slices.
2Drop the asparagus and bens into a pot of boiling water and blanch for 3-5 minutes, until bright green and slightly soft.
3Remove the vegetables, and place them in a bath of ice water, along with the onion slices.
4In a bowl, whisk the olive oil, red wine vinerag, mustard, taragon, salt and pepper.
5Rewmove cooled vegetables from water, and toss in bowl with dressing.
6Top with medium sizes pieces of fresh mozzarella cheese and the fresh lemon juice.

About this Recipe

Course/Dish: Vegetables, Other Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy
Recipe For: The Best Asparagus