Zucchini, asparagus and baby spinach buffalo cheese salad with citrus dill dressing
Photo by Sol verduzco Wicker
This zesty, fresh salad from Clevedon Buffalo Co is the perfect accompaniment to oily fish like salmon, or barbecued chicken. Use the fragrant oil the cheese is marinated in for the dressing.
For the salad
For the citrus dressing
- Wash asparagus. Discard woody stems. Chop into 5cm-long pieces. Blanch by putting in boiling water for 2 minutes. Drain asparagus, refresh in iced water.
- In a bowl, mix zucchini, baby spinach and witloof. Arrange on a serving plate and decorate with dollops of buffalo cheese.
- Combine all the dressing ingredients in a jar, including the reserved chunk of cheese and the 2 tsp oil from the jar. Screw the lid on tightly and shake vigorously to combine.
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