Recipes

Pairs Well With

• Sauvignon Blanc

Serves 6

Ingredients

Joanne Weir’s Spring Caprese Salad

• 1-1/2 pounds fresh fava beans

• ½ pound asparagus

• 1 cup fresh shelled English peas

• 12 ounces mozzarella di bufala

• Kosher or sea salt and freshly ground black pepper

• 1 tablespoon chopped fresh mint (I use small whole mint leaves—maybe 2 dozen)

• 1 teaspoon chopped fresh oregano

• Grated lemon zest, optional

• ¼ cup extra virgin olive oil

• A couple of handfuls of tender small greens, such as arugula, pea shoots or mâche

Preparation

Remove the fava beans from their fuzzy pods. Bring a pot of water to a boil, add the fava beans and boil 30 seconds. Drain and transfer to a bowl of ice water. When cool, drain and peel. The outer skin should slip off easily.

Bring a pot of salted water to a boil. To trim the asparagus, hold each spear horizontally between both hands and bend it until it breaks at the point where the spear becomes tough. Discard the tough ends. Slice the remainder into 2-inch pieces. Blanch them in the boiling water until barely tender, then transfer to a bowl of ice water. Add the peas to the boiling water and simmer until barely tender, then drain and add to the ice water. Drain and pat asparagus and peas dry.

Cut the mozzarella into thin slices and place on a platter. Season with salt and pepper. Scatter the vegetables, herbs and lemon zest over and around the cheese. (Joanne doesn’t use lemon zest but I like it here.) Drizzle with the olive oil. Add more salt and pepper. Scatter the greens over the top and serve immediately.