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Spring Salad with Asparagus, Snow Peas, and Goat's Cheese Recipe

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A fresh and vibrant Spring Salad featuring tender asparagus, crisp snow peas, sweet peas, and crunchy baby gem lettuce, all tossed in a zesty lemon and olive oil dressing, then topped with creamy goats cheese and fragrant mint leaves. This light and nutritious salad is perfect as a starter or a side dish, celebrating the flavors of spring with simple, wholesome ingredients.

Ingredients

Vegetables and Greens

  • 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 (aka romaine), washed (16 leaves)
  • 2 cups fresh or frozen peas

Cheese and Herbs

  • 90g / 3oz goats cheese
  • 1 cup loosely packed fresh mint leaves, roughly torn

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 black pepper

Instructions

  1. Boil Water: Bring a large pot of water to the boil, preparing to blanch the vegetables.
  2. Cook Snow Peas: Add the trimmed snow peas to the boiling water and cook for 1 1/2 minutes to tender-crisp them.
  3. Add Asparagus: Add the asparagus spears to the pot and boil for another 1 1/2 minutes to achieve a bright, tender texture.
  4. Add Peas: Stir in the fresh or frozen peas and boil for 30 seconds or until the water just returns to a simmer and the peas turn bright green.
  5. Drain and Cool: Immediately drain the vegetables and refresh them under cold running water to stop the cooking process and preserve their vibrant color and crunch.
  6. Dry Vegetables: Remove asparagus and snow peas from the colander and blot with paper towels to dry thoroughly. Leave the peas in the colander and toss occasionally to help them dry completely, which prevents diluting the dressing.
  7. Prepare Lettuce: Split the larger baby gem leaves down the middle; keep the smaller leaves whole for a varied texture in the salad.
  8. Slice Asparagus: Cut the asparagus stems in half on a slight angle to create bite-sized pieces.
  9. Make Dressing: Combine lemon zest, lemon juice, extra virgin olive oil, salt, and pepper in a jar; shake well to emulsify the dressing.
  10. Toss Salad: Combine all the prepared vegetables and torn mint leaves in a bowl, pour the dressing over, and toss gently to coat evenly.
  11. Serve: Arrange the salad on a platter, sprinkle with small chunks of goats cheese, and serve immediately to enjoy the fresh, bright flavors.

Notes

  • Note 1: Snapping off the woody ends of asparagus ensures a tender texture throughout.
  • Note 2: Baby gem or cos lettuce is preferred for its crispness and mild flavor.
  • Note 3: Using frozen peas is fine; just be sure to add them last to avoid overcooking.
  • Note 5: Presenting the salad on a platter makes for an attractive serving presentation, perfect for sharing.
  • Drying the vegetables thoroughly is important to prevent the dressing from becoming diluted and ensures it sticks to the vegetables well.

Find it online: https://glowcooks.com/spring-salad-with-asparagus-snow-peas-and-goats-cheese-recipe/