Delta Asparagus & Stracciatella Salad with Egg Yolk Jam, Easter Radishes and Lemon Vinaigrette
At Stella restaurant in Kenwood, firm asparagus spears are sourced from Zuckerman’s Farm in the San Joaquin Delta, which boasts some of the richest and most productive soil in California as well as the plentiful water, warm days and cool nights that asparagus loves. Stracciatella is a creamy Italian cheese made from fresh mozzarella curds and fresh cream that is similar in consistency and flavor to burrata. At the restaurant, egg yolks are cooked sous vide for 1 hour then whipped until creamy. Piped into the center of a mound of stracciatella, the presentation mimics the appearance of a sunny-side-up egg. At home, a soft cooked or fried egg yolk makes an easy substitution. Served with sliced asparagus and spring greens that have been dressed with a lemon vinaigrette, the dish is a favorite of the spring season.
Ingredients
LEMON VINAIGRETTE
- ¼ cup fresh lemon juice
- 1 small garlic clove, grated
- 1 teaspoon Dijon mustard
- ½ teaspoon chopped thyme
- ½ teaspoon honey
- ¼ teaspoon salt
- Freshly ground black pepper
- 1/3 cup extra virgin olive oil
FOR THE SALAD
- 1 pint Stracciatella
- 6 egg yolks, sous vide at 63°C for 1 hour then whipped until creamy (OR coddled or fried until soft-cooked)
- 1 bunch jumbo green asparagus, blanched in boiling water for 2–3 minutes, shocked in ice water, then cut into 2 inch pieces on a bias
- 1 cup pea shoots
- 1 cup red vein sorrel
- 1 cup arugula
- Fleur de sel, to taste
- 1 bunch radishes, thinly sliced and held in ice water for 10 minutes
Instructions
Make the lemon vinaigrette:
- In a small bowl or cup, combine all the ingredients except the oil; whisk to mix. Whisk in the oil until emulsified. Set aside.
Make the salad:
- Divide the stracciatella among 4 shallow bowls, spooning it into the center of each one. Add a soft-cooked egg yolk to the center of each mound of cheese to resemble a sunny-side-up egg. Arrange the asparagus, salad greens and radishes around the perimeter, resembling a nest. Drizzle with lemon vinaigrette and a pinch of fleur de sel. Garnish with shaved radishes and serve.
