• Emilie's spring garden salad
  • Emilie's spring garden salad
  • Emilie's spring garden salad
This salad has been added by Esther (Amateur cook)
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  • 1 can green asparagus
  • 200g bacon
  • 250g mozzarella cheese
  • 1 carrot
  • 200g green lettuce leaves
  • 200g baby red butterhead
  • A handful of pine nuts

Dressing ingredients

  • 2 - 3 tablespoons of olive oil
  • 1 tablespoon of grapeseed oil
  • 2 tablespoons of balsamic vinegar
  • Salt, pepper
  • A touch of honey


Cook the asparagus for 5 minutes in boiling water (heads should not be broken to make bundles)

Fry the bacon
Prepare the vinaigrette, add honey last
Wash the salad and fill the plates of the guests

Make the bundles of asparagus: cut the carrot in length using a peeler to get thin slices, use them to tie the bundles

Cut the mozzarella into cubes and sprinkle on the salad plates. Do the same with the fried bacon and the pine nuts

Add the bundles of asparagus and drizzle the salad with the dressing

Additional information

This salad was made by Emilie using salanova lettuce and makes 4 side serves.