Recipe courtesy of Michael Symon
Print
Total:
55 min
Prep:
30 min
Inactive:
10 min
Cook:
15 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

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Grilled Ciabatta with Ricotta and Snap Peas

Recipe courtesy of Tiffani Thiessen

Pea, Feta and Mint Salad

Recipe courtesy of William Granger

Parmesan Peas

Recipe courtesy of Tiffani Thiessen

Peas and Bacon

Recipe courtesy of Michael Symon

Peas and Prosciutto

Recipe courtesy of Giada De Laurentiis

Fish and Chips with Mushy Peas

Recipe courtesy of Young Sun Huh

Black Bean Salad with Mango, Cilantro and Lime

Recipe courtesy of Kelsey Nixon

Mexican Grilled Corn

Recipe courtesy of Tyler Florence

Grilled Shrimp Salad

Recipe courtesy of Tia Mowry

On TV

Haylie's America

7:30am | 6:30c

Haylie's America

8:30am | 7:30c

Haylie's America

9:30am | 8:30c

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

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

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

Brunch Bonanza

So Much Pretty Food Here