Riso Salad with Young Zucchinis, Asparagus, Ricotta and Flowers

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Preparation info

  • Difficulty

    Easy

Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

Ingredients

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

Method

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.