Recipe courtesy of Michael Symon
Print
Total:
55 min
Active:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

For the vinaigrette: 
  • 4 lemons, zested and juiced
  • 1/2 cup extra-virgin olive oil
  • Salt and freshly cracked black pepper
  • 2 sprigs fresh rosemary, leaves chopped
  • 4 breakfast radishes, thinly sliced into rounds
For the grilled vegetables:
  • 10 fingerling potatoes, sliced in half
  • Extra-virgin olive oil, for drizzling
  • Salt and freshly cracked black pepper
  • 8 sprigs fresh rosemary
  • 8 ramps, tops and ends trimmed
  • 2 small bunches asparagus, ends trimmed
  • 1 cup (or small handful) snap peas
  • 1 cup (or small handful) snow peas
For salad:
  • 1 cup chopped pecorino
  • 4 cups arugula
  • Fleur de sel

Directions

For the vinaigrette: To a medium bowl, add the lemon zest and juice, and salt and pepper, to taste, and whisk in about 1/2 cup extra-virgin olive oil. Add the chopped rosemary and breakfast radishes to the bowl and toss.

Grilled vegetables: Put the potatoes into a bowl with a drizzle of extra-virgin olive oil, salt and pepper, to taste, and toss to combine. Put the potatoes into a wire basket with 8 sprigs rosemary and put on the grill. After about 2 to 3 minutes, flip and brown on other side. Remove the potatoes from the grill and set aside until cool enough to handle. When ready, roughly chop and add them to the vinaigrette.

Add the ramps, asparagus, snap peas and snow peas to a medium bowl. Drizzle with some extra-virgin olive oil to lightly coat and season with salt. Toss and put into another wire basket and put on the grill. Remove from the grill and set aside until cool enough to handle. When ready, roughly chop and add them to the vinaigrette.

For the salad and plating: Add the pecorino and the arugula to the bowl with the vinaigrette and grilled vegetables and toss together. Season with salt and pepper, to taste, if needed. Arrange a large mound of salad on the middle of each plate and sprinkle with fleur de sel.

Trending Videos 7 Videos

Get the recipe

Stuffed Hens With Fig Glaze 05:34

Tyler's fig-glazed hens with cornbread stuffing are holiday crowd-pleasers.

Similar Topics:

IDEAS YOU'LL LOVE

Warm Fingerling Potato Salad with Bacon, Peas and Horseradish Creme Fraiche

Recipe courtesy of Young Sun Huh

Pea and Fava Salad

Recipe courtesy of Laura Calder

Snap Pea and Radish Salad

Recipe courtesy of Tia Mowry

Grilled Ciabatta with Ricotta and Snap Peas

Recipe courtesy of Tiffani Thiessen

Snow Pea, Scallion and Radish Salad

Recipe courtesy of Ellie Krieger

Weeknight Roast Pork Loin with Snap Pea and Radish Salad

Recipe courtesy of Rupa Battacharya

On TV

Food's Greatest Hits

7:30am | 6:30c

Food's Greatest Hits

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Big Bad BBQ Brawl

3:30pm | 2:30c

Burgers, Brew & 'Que

4:30pm | 3:30c

Burgers, Brew & 'Que

5:30pm | 4:30c

Unwrapped

6pm | 5c

Duff Till Dawn

7:30pm | 6:30c
On Tonight
On Tonight

Crazy Cookie Builds

8pm | 7c

Crazy Cookie Builds

8:30pm | 7:30c

Unwrapped

9pm | 8c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Crazy Cookie Builds

12:30am | 11:30c

Unwrapped

1am | 12c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here