fresh greens with peas + asparagus
photo by Jennifer Johnson
Sliced radishes, sprouts or even a dusting of cheese (goat, feta, or Parmigiano-Reggiano) would all be nice additions to this light and refreshing spring-inspired salad.
Juice from 1/2 lemon
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon fresh thyme
Kosher salt, to taste
Freshly ground black pepper, to taste
1/4 cup extra virgin olive oil
1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
1/2 cup fresh peas
1 large bunch mixed greens
1 head frisée, chopped
- In a small bowl, combine lemon juice, mustard, honey, and thyme. Season with salt and pepper. Slowly stream in olive oil, whisking to emulsify. Transfer to a serving pitcher or bowl and set aside.
- Bring a medium pot of water to boil. Add asparagus and peas and blanch for 3-4 minutes, until color is bright green. Remove with a slotted spoon and place in a bowl of ice water to cool. Drain and pat completely dry. Transfer to a large salad bowl. Add greens and a bit of vinaigrette, and give it a gentle toss to combine. Serve immediately with reserved vinaigrette.