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Recipe of the week

Foodies Corner

Recipe of the week


Insalata Primaverile

Preparation Time: Under 30 minutes
Cooking Time: Under 10 minutes
Serves: 4


  • 3 Romaine heart lettuce, chopped
  • 10 Green asparagus spears, sliced on an angle
  • 150g Young broad beans, podded
  • 150g Peas, podded
  • 150g Fresh or frozen soy beans
  • 2 Radish, raw thinly-sliced
  • 8 Quail eggs, soft boiled
  • 200g Parmesan shavings
  • 100g Baby spinach


  • 300ml extra virgin olive oil
  • Sea salt and freshly ground black pepper


  1. Bring a large pot of salted water to the boil. Drop in the green asparagus, add the broad beans, peas and soy beans and cook for a couple of minutes. Drain and run under cold water to stop them cooking but not to cool them.
  2. Whisk the extra virgin oil with a good amount of sea salt and black pepper
  3. Mix all of the vegetables with the romaine lettuce, baby spinach, radish and Parmesan shavings and pour the dressing over.
  4. Divide between four plates. Slice the cooked quail eggs in half and place an equal portion on the top of each salad.

*Enjoy this salad with a crisp glass of white wine, such as Pinot Bianco*

Courtesy of: Franco de Todaro of Stuzzico Ristorante

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