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Spring Vegetable Salad with Asparagus, Peas and Radishes
Spring Vegetable Salad with Asparagus, Peas and Radishes
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Vibrant spring veggie salad with shaved asparagus, English peas, snap peas, and radishes.
Ingredients:
  • For the salad:
  • 1 teaspoon extra virgin olive oil
  • 1/4 heaping cup sliced almonds
  • 1/8 teaspoon salt, plus more for seasoning the salad
  • 1/2 cup fresh or frozen (defrosted) English peas
  • 6 stalks asparagus, tough ends trimmed
  • 15 snap peas, strings stripped off
  • 4 radishes
  • 1 head butter lettuce, washed and torn into large pieces
  • 1/4 cup loosely packed fresh mint (or fresh dill, tarragon or a combination), roughly chopped
  • Freshly ground black pepper
  • For the dressing:
  • 2 tablespoons crème fraîche
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Zest from 1/2 lemon
  • 3 tablespoons fresh chives, minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
Instructions:
  • In a medium skillet over medium heat, toast almonds with 1 teaspoon olive oil and 1/8 teaspoon salt until golden brown, stirring occasionally, for about 5 minutes. Transfer to a plate to cool.
  • For fresh or frozen peas that are sweet and tender, simply add them directly to a large bowl. If the peas are slightly starchy, blanch them in boiling salted water until just tender, about 2 to 3 minutes. Drain the peas, shock them in ice water, and then transfer to a large serving bowl.
  • Prepare vibrant salad: Slice the asparagus and snap peas diagonally into thin slices, aiming for about 1 cup of each. Thinly slice the radishes. Combine the sliced asparagus, snap peas, radishes, lettuce, and mint in a bowl.
  • Prepare the salad dressing by combining crème fraîche, olive oil, lemon juice, lemon zest, chives, mustard, and salt in a small bowl, whisking until well blended.
  • Drizzle most of the dressing over the salad, mix well. Add more dressing if desired and toss again. Adjust seasoning with black pepper and salt to taste. Top with toasted almonds. Serve promptly.

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