This is my go-to spring salad. Alongside a crusty piece of warm bread and a glass of wine, this would make a nice lunch or light supper.
This is a riff on my favorite Julia Child salad dressing.
Ingredients
- 1 pound fresh asparagus spears, rinsed and tough ends removed
- ¾ cup fresh peas
- A good handful of pea greens
- 1 15-ounce can butter beans, drained and rinsed
- ½ cup toasted walnuts, chopped
- ½ tablespoon Dijon mustard
- ¼ teaspoon salt
- ½ tablespoon rice vinegar
- ⅓ cup walnut oil
- Freshly ground black pepper
- 1 tablespoon lemon zest*
- 1 tablespoon each of minced basil, mint, and marjoram and snips of fresh chives
- 1 small shallot, finely minced
Preparation
Break the asparagus into 1-inch pieces and blanch, along with the peas, for 2-4 minutes.
Remove and place in an ice water bath to stop the cooking process.
Place asparagus and peas in a large bowl with the greens, beans, and walnuts.
Shake all the dressing ingredients together in a small screw-top jar. Taste and adjust seasoning if needed then toss into the salad.
Serves four.
About this recipe
LEMON ZEST
When a recipe calls for “lemon zest,” I do not use a grater or micro plane but a vegetable peeler to peel large strips of the lemon without the pith. I mince the rind as finely as possible with a large sharp knife. This technique produces an intense flavor.
