Pea and Asparagus Salad

Steps to make

1. 1

   Prepare ice bath

   1 min
   

   In a large heat-proof bowl, place the ice cubes and cold water. Set aside.

2. 2

   Blanch asparagus

   11 min
   

   Bring a large pot of water to a rolling boil, add salt to taste and the asparagus. Blanch for 1 minute, then transfer to the ice bath to stop the cooking.

4. 3

   Blanch frozen peas

   1 min
   

   Bring water back to a boil and add ½ cup frozen peas. Blanch for 1 minute, then remove and add to the ice bath.

5. 4

   Blanch snow peas and sugar snap peas

   1 min
   

   Bring water back to a boil and add 2 ounces snow peas and 2 ounces sugar snap peas. Blanch for 1 minute, then transfer with a strainer to the ice bath. Add more ice to the ice bath, as needed, to keep it chilled.

6. 5

   Drain vegetables

   1 min
   

   Drain the vegetables from ice and gently pat dry with a clean kitchen towel. Set aside or refrigerate until ready to assemble the salad.

7. 6

   Make dressing

   1 min
   

   In a mason jar, add 3 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, zest of ½ a lemon, 1 teaspoon honey (substitute agave syrup or maple syrup for vegan), ½ teaspoon fine sea salt, and ⅛ teaspoon freshly ground black pepper. Screw the lid on tightly and shake vigorously to combine. Whisk in 2 tablespoons chopped mint and 2 tablespoons chopped dill. Set aside or refrigerate until ready to assemble.

8. 7

   Assemble salad: Toss lettuce with dressing

   1 min
   

   Toss 5 ounces lettuce leaves with half of the prepared dressing and arrange on a serving platter.

9. 8

   Toss vegetables with dressing

   2 min
   

   Toss the blanched vegetables and thinly sliced radishes with a few more spoonfuls of dressing and arrange on top of the lettuce leaves.

10. 9

    Garnish

    1 min
    

    Sprinkle with 2 ounces crumbled goat cheese, a few torn mint leaves, and dill fronds.

11. 10

    Serve

    

    Serve with the remaining dressing on the side. Enjoy!