Ham, Asparagus and Mozzarella Salad; it’s organic!

 A cold salad can be just the thing for a hot summer evening. 

The eggs are hard-boiled and the asparagus blanched. As to the rest, it’s just a matter of assembling and serving.  

The small mozzarella balls are great for tossing with a salad; if you can’t find them, just roughly chop half of a larger, whole mozzarella. 

Serve some crusty, country bread on the side, if you like.

Ham, Asparagus and Mozzarella Salad

Total time: 20 minutes

Ingredients:

  • 8oz (240gr) ham, cut into cubes
  • 8oz (240gr) asparagus, cut into 1″ (2.5cm) lengths
  • 10 – 12 small mozzarella balls, cut in half
  • 1 – 2 ripe tomatoes, cut into large chunks
  • 2 eggs, hard-boiled, roughly chopped
  • enough lettuce for 2 main dish salads
  • Creamy Dill Dressing:
  • 1/3 cup Greek yogurt
  • 2 tbs good olive oil
  • 2 tbs white Balsamic vinegar
  • 2 tsp Dijon-style mustard
  • 2 tsp fresh dill weed, chopped
  • 2 tsp fresh chives, chopped

Ham, Asparagus and Mozzarella Salad

Instructions:

  • Blanche asparagus for 3 minutes in rapidly boiling water. Refresh in cold water and allow to dry.
  • Prepare lettuce, tear and put into a large salad bowl.
  • Make dressing: combine all ingredients and whisk well
  • Add half the dressing to lettuce and toss well with tongs to combine.
  • Taste, adjust.
  • Add remaining ingredients, toss to combine, taste and add more dressing as desired.
  • Serve, extra dressing on the side.

I had every intention of spending hours writing another witty and entertaining post.

Really, I did.

Then I had to fix mon mari’s printer (tech is my job; killing creepy-crawlies is his).

And I talked to my sister in the U.S. (always important, and not often enough).

I was just getting back to it when my computer mysteriously crashed.

Then the WiFi quit working and had to be attended to (it’s fixed)

I noticed that the sun was setting so I ran out to pick the lettuce for dinner.

There was a fine mist outside so I grabbed a jacket.

I should have grabbed a trowel…..

The lettuce was full of huge slugs.  Apparently they liked the nice, soft mist.

I didn’t notice right off.

Until I touched one.

Might I just say “EEEEEEEEWWWWWWWWWWWWW”

I always take a cutters with me when I pick lettuce, to trim and cut off the root ends to leave in the compost.

No, I didn’t cut the slugs – how could you think that? That would be just, just, just….. Icky!

I knocked them off the lettuce, picked them up on the flat blade and tossed them into the sunflower field.

Yes, it took rather a lot longer than if I had just picked them off but my method didn’t actually involve any finger-to-slug contact.

I also could have gone back to the house to get the person in charge of creepy-crawlies but that would have involved an argument discussion on the definition of creepy-crawly. I think slugs qualify, but the argument could be made that they are slitherers….. (spell check didn’t like that) rather than crawlers.

Regardless, I manged to get all the lettuce for dinner. When I went to the compost to do the trimming I noticed that the compost pile was covered in snails. I decided that was acceptable.

I also decided that I don’t think I will ever be as enthusiastic over escargot again.

Now I have to make dinner.

And have a glass of wine.

Before I wash the lettuce – in case I missed any creepy-slitherers I need fortification.

You do know that if you find slugs in the lettuce it’s organic, right?

You’ll just have to wait for the witty and entertaining post.

3 thoughts on “Ham, Asparagus and Mozzarella Salad; it’s organic!”

  1. Eeeewww indeed. This was witty in spite of what you think. We just ate at L’escargot in Paris and David ordered snails, but I couldn’t even look at them.

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