Now, my boyfriend has serious asparagus-fatigue, so it has taken a back seat to other coveted spring and summer ingredients like peppery spring arugula. Each week, the promise of a vegetable or fruit gets me out of bed early. This week was no exception: zucchini is here.
The summer trifecta of zucchini, corn, and tomatoes quickens my Saturday morning step. For now, it is only the former gracing the weekend stands, but I’m content to shave long strips into salads or grate it into quick sautes.
This salad features the three ingredients that has my food-lovers heart beating quickly right now. With a rich, creamy ricotta from a local dairy farm, the salad is a tribute to the local producers that keep me in high-quality, delicious food. It’s great for an outdoor appetizer, and travels extremely well wrapped in a large whole-wheat tortilla for lunch.
Zucchini, Asparagus, and Arugula Green Summer Salad Recipe
- 1 zucchini, ends removed and shaved with a vegetable peeler into long, thin strips about 1/8-inch thick
- 8 stalks asparagus, wood ends removed, and shaved with a vegetable peeler into long, things strips about 1/8-inch each
- 2 cups arugula
- 1 tsp apple cider vinegar
- 1 tsp mustard
- 2 tbsp extra-virgin olive oil, plus for garnish
- Salt, to taste
- Freshly ground pepper, to taste
- 1/4 cup whole-milk ricotta
1. Combine the zucchini, asparagus, and arugula in a large salad bowl and toss to combine. Set aside.
2. Make the vinaigrette. Combine the mustard and vinegar in a small bowl. Slowly drizzle in the olive oil and stirring to combine with a whisk. Season to taste with salt and pepper.
3. Dress the salad. Toss the vegetables with the vinaigrette to coat. Add salt and pepper to taste. Serve with ricotta dolloped on the top. Drizzle with additional olive oil and season again with freshly ground pepper. Enjoy!