This gorgeous salad is a celebration of spring's bounty. Green asparagus, sweet peas and tender lettuces are tossed in a bright lemony vinaigrette. With jammy eggs and goat cheese, this vibrant dish heralds the arrival of the season.
Course: Appetizer, Lunch, Salad
Author: Abra Pappa, MS, CNS, LDN
1cupsweet peas (fresh or frozen)(blanched, in same water as asparagus)
Put a pot of water on the stove and bring to a rigorous boil. (You will cook the asparagus, peas and eggs in the same pot)
Prepare an ice bath by taking a large glass bowl and filling it with a few cups of ice and some water.
Put asparagus in the pot and cook 3 minutes. Remove the asparagus and immediately plunge the vegetables in the ice bath. This will stop the cooking. Remove from ice bath and set aside.
Repeat these steps with the sweet peas. Cook 2 minutes. Plunge in the ice bath and remove with a slotted spoon. Set aside.
Place eggs in the pot. Cook exactly 6 minutes. Plunge into ice bath. Peel and slice the eggs in half.
Assemble the salad. Placing greens as a bed on large plate or platter. Arrange vegetables on greens. Place eggs all around salad. Drizzle with dressing. Top with goat cheese. Serve immediately. Optional, sprinkle sumac spice on eggs
Whisk lemon juice, mustard and salt in a small bowl. Slowly drizzle in olive oil while whisking to emulsify ingredients. Adjust seasoning if necessary.
To store leftovers: This salad is best if eaten immediately. If the salad is dressed, the greens will wilt and get soggy. However, sometimes you want to save the salad. I recommend adding some fresh greens before re-serving. Place leftovers in an airtight container in the fridge for a maximum of one day.