Riso Salad with Young Zucchinis, Asparagus, Ricotta and Flowers


Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About


For the Salad

  • 100 g (4 oz) riso (rice-shaped pasta)
  • 1 bunch green asparagus
  • 2 small young zucchinis (courgettes) or 8 mini
  • 200 g (7 oz/¾ cup) fresh ricotta
  • approx. 20 small edible flowers, available from specialist food stores or see the note.

For the Dressing

  • zest and juice of 1 whole lemon,
  • 100 ml (approx. 3 fl oz/½ cup) olive oil
  • 1 tbsp honey
  • salt and freshly ground pepper


Cook the pasta al dente, approx. 10 minutes and drain. Then rinse well under cold water to stop the cooking process. Cook the asparagus for 2 minutes and also rinse under cold water. Cut the zucchinis and asparagus into very thin slices. To do so, use a mandolin or shredder if you own one. Mix the riso with the vegetables and arrange over 4 plates. Top with the crumbled ricotta. Beat the dressing ingredients into a nice vinaigrette and pour over the salads. Scatter the flowers over the top and serve immediately.