Name: Spring Vegetable Salad with Asparagus, Peas and Radishes
Prep time: 30 min
Cook time: 30 min
Yield: 6
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 -

Spring Vegetable Salad with Asparagus, Peas and Radishes

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Spring Vegetable Salad with Asparagus, Peas and Radishes

1. For the salad: -

2. 1 teaspoon extra virgin olive oil -

3. 1/4 heaping cup sliced almonds -

4. 1/8 teaspoon salt, plus more for seasoning the salad -

5. 1/2 cup fresh or frozen (defrosted) English peas -

6. 6 stalks asparagus, tough ends trimmed -

7. 15 snap peas, strings stripped off -

8. 4 radishes -

9. 1 head butter lettuce, washed and torn into large pieces -

10. 1/4 cup loosely packed fresh mint (or fresh dill, tarragon or a combination), roughly chopped -

11. Freshly ground black pepper -

12. For the dressing: -

13. 2 tablespoons crème fraîche -

14. 1/4 cup extra virgin olive oil -

15. 1 tablespoon fresh lemon juice -

16. Zest from 1/2 lemon -

17. 3 tablespoons fresh chives, minced -

18. 1 teaspoon Dijon mustard -

19. 1/2 teaspoon kosher salt -

How to cook deliciously - Spring Vegetable Salad with Asparagus, Peas and Radishes

1. Stage

Toast the almonds: Heat 1 teaspoon olive oil in a medium skillet set over medium heat. Add the almonds and 1/8 teaspoon of salt and toast in the pan, stirring occasionally, until almonds are browned across the surface, about 5 minutes. Transfer to a plate to cool.

2. Stage

Blanch peas if needed: If using fresh or frozen peas that are sweet and tender, leave them as is and add into a large bowl. If the peas are a bit starchy, blanch in a pot of salted boiling water until just tender, 2 to 3 minutes. Drain peas, and immerse in ice water, then drain and put in a large serving bowl. Set aside.

3. Stage

Cut veggies and assemble salad: Cut the asparagus and snap peas on a diagonal into very thin slices. You should have about 1 cup of each. Cut the radishes into paper thin slices. Add the asparagus, snap peas, radishes, lettuce, and mint into the bowl with the peas.

4. Stage

Make the salad dressing: Whisk together the crème fraîche, olive oil, lemon juice, lemon zest, chives, mustard, and salt in a small bowl.

5. Stage

Dress the salad: Drizzle about two-thirds of the dressing over the salad, toss well. Add more dressing if needed and toss again (you may have some leftover dressing). Taste and season with fresh ground black pepper and salt, if needed. Garnish with toasted almonds. Serve immediately.