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.

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