Description
A fresh and vibrant spring salad featuring tender asparagus, crisp snow peas, and sweet peas, complemented by creamy goat cheese and a zesty lemon-mint dressing. Perfect as a light lunch or side dish to celebrate the flavors of the season.
Ingredients
Scale
Vegetables
- 3 bunches (24 spears) asparagus, woody ends snapped off
- 120g / 4oz snow peas, trimmed and string removed (about 16 large or 20 smaller peas)
- 1 head baby gem or cos lettuce (romaine), washed (16 leaves)
- 2 cups fresh or frozen peas
Dressing
- 1 tsp lemon zest (from 1 lemon)
- 2 tbsp (30ml) lemon juice
- 6 tbsp (90ml) extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
Other
- 90g / 3oz goat cheese
- 1 cup loosely packed fresh mint leaves, roughly torn
Instructions
- Boil Water: Bring a large pot of water to a rolling boil to prepare for blanching the vegetables.
- Cook Snow Peas: Add the snow peas to the boiling water and cook for 1 and a half minutes to retain their crunch and bright color.
- Cook Asparagus: Add the asparagus spears to the pot and boil for an additional 1 and a half minutes until tender-crisp.
- Add Frozen Peas: Add the frozen peas and boil for 30 seconds more until the water just returns to a simmer and the peas turn bright green.
- Drain and Shock Vegetables: Immediately drain all the vegetables and refresh them under cold running water to stop the cooking process, preserving texture and color.
- Dry Vegetables: Remove asparagus and snow peas and blot them with paper towels to dry thoroughly. Leave peas in the colander and toss occasionally to help them dry, preventing watering down the dressing.
- Prepare Lettuce: Split the larger baby cos leaves down the middle and keep the smaller leaves whole, ready for plating.
- Cut Asparagus: Cut the asparagus stems in half on a slight angle to make them easier to eat.
- Make Dressing: Combine lemon zest, lemon juice, olive oil, salt, and pepper in a jar. Secure lid and shake well until emulsified.
- Toss Salad: Combine all vegetables in a large bowl, add the dressing, and toss gently to coat everything evenly.
- Plate and Serve: Arrange the dressed salad on a platter, scatter small chunks of goat cheese on top, and serve immediately to enjoy the fresh flavors.
Notes
- Note 1: Snapping off the woody ends of asparagus ensures tenderness without tough bites.
- Note 2: Baby gem lettuce or cos lettuce adds a nice crunch and freshness to the salad.
- Note 3: Using fresh or frozen peas works equally well; frozen peas should be added last to maintain texture and color.
- Note 5: Serving on a platter makes for an attractive presentation and allows even distribution of dressing and goat cheese.
- Drying the vegetables thoroughly is key to a flavorful salad as excess water dilutes the dressing.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: British
Keywords: spring salad, goat cheese salad, asparagus salad, fresh peas salad, lemon mint dressing, healthy salad
