1 pound of asparagus, peeled and sliced on an angle (about 1/4" thick)
8 radishes sliced thinly
3 oz. ricotta salata, grated
Zest and juice of 2 lemons
1/4-1/2 cup olive oil
salt and pepper to taste
This salad is crunchy, cool, sour and salty. It’s great made right before you serve it, but its flavor also improves as it sits overnight. There’s no cooking required, so it’s the perfect side dish for a warm summer day picnic!
Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.
How to Make an Herbed Ricotta, Asparagus, and Phyllo Tart