Red leafy salad with green asparagus and panchetta

Ingredients for Red leafy salad with green asparagus and panchetta

Instructions for Red leafy salad with green asparagus and panchetta

To prepare the Red leafy salad with green asparagus and panchetta recipe, please follow these instructions:

Cut the ends of the green asparagus and blanch them gently in water with a little salt and butter in. They still have to bite in.

Rinse the red leaves and cut them into rough strips.

Oil, vinegar, salt and pepper are mixed in a bowl and whipped until the salt is melted. Here comes the red leaves, picked and flushed rucula. Mix it in the dressing.

Pick the mozzarella in suitable pieces and put it in the salad with the sun-dried tomatoes, asparagus cut into suitable pieces and roasted panchetta.