Spring is finally here and we’re whipping up our favorite light bright and nutritious salads that scream SPRING!
English Garden Salad
- 4 ounces thin asparagus or young green beans trimmed and cut into 1-inch pieces
- 1 cup green peas, fresh or frozen
- 2 to 3 heads Little Gem lettuce or other tender lettuce, coarsely chopped (about 5 cups total)
- 4 cherry or grape tomatoes, halved lengthwise
- 1/2 English cucumber, thinly sliced
- 4 red radishes, trimmed and thinly sliced
- 1 tablespoon chopped fresh tarragon leaves
- 1 tablespoon snipped fresh chives
- 1 tablespoon torn small fresh mint leaves
- 3 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice or white wine vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Steam the asparagus and peas over boiling water, using a steamer pot with a perforated insert until crisp-tender, 2 to 3 minute. Run cold water over the vegetables to stop the cooking process, then drain and pat dry.
Transfer the cooled vegetables to a large bowl. Add the lettuce, tomatoes, cucumbers, radishes, and fresh herbs.
In a small bowl, combine the oil, lemon juice, salt, pepper, and sugar. Drizzle over the salad and toss gently to combine. Serve immediately
Shaved Asparagus Spring Salad
- 1 cup couscous, uncooked
- 1 bunch asparagus, shaved with a vegetable peeler or mandoline
- 6– 7 each radishes, thinly sliced
- 1 tablespoon dijon mustard
- 1 lemon, zest and juice
- 1 teaspoon salt
- 1/3 cup olive oil
- ¼ cup mint, chiffonade
- ¼ cup almonds, sliced
- Cook couscous according to package directions. Fluff with a fork, then transfer to the fridge to let cool to room temperature.
- While couscous is cooking, use a peeler to shave asparagus spears into thin ribbons. Next, thinly slice radishes. Set aside.
- Whisk together mustard, lemon and salt in a bowl. While whisking, slowly drizzle olive oil in to create vinaigrette.
- In a small pan, toast almonds over low-medium heat until they are fragrant and a slight golden brown.
- Once couscous has cooled completely, mix together with mint, vinaigrette, asparagus, radishes, and almonds. Season to taste, as needed, and serve. This salad tastes best when eaten within a few hours of dressing. To make in advance, wait to dress until ready to serve.
Spring Salad with Asparagus, Goat Cheese, lemon and Hazelnuts
- 1 bunch of asparagus, on the thin side but thick enough to cut in half lengthwise.
- 1 cup fresh peas, or frozen and defrosted
- ½ cup of cooked and prepped fava beans, you could use frozen defrosted lima beans
- 5 radishes, thinly sliced
- 2 medium raw zucchini made into ribbons with a vegetable peeler, (no seeds)
- ½ bunch of red leaf lettuce chopped bite size and a generous handful of arugula mixed together or combination of salad greens of your choice
- 4 oz. of chevre goat cheese, I used the one with honey
- the zest of one lemon, you can cut up a few slices for garnish after
- ½ cup of toasted hazelnuts slightly cracked open
- shaved Parmigiano Reggiano for the top of salad
- extra lemons for dressing
- olive oil
- Roast your asparagus on a sheet pan drizzled with olive oil for maybe 5 or 10 minutes on 375 just until the raw taste is gone, you don’t want limp asparagus they should still have a good bite to them, so keep checking. Cool them off and they slice them lengthwise.
- Make a lemon and olive oil dressing using 2 parts fresh lemon juice to 4 parts olive oil.
- In a bowl mash up your goat cheese and loosen it up with 2 tablespoons of the lemon dressing.
- Gently toss and coat sliced asparagus into the mixture, adding salt and pepper to taste.
- On a large platter assemble the greens, peas, fava beans, radishes, zucchini ribbons all over ending with the goat cheese coated asparagus on top.
- Sprinkle the toasted nuts all around.
- Spoon lemon dressing all around, as much as you think you need.
- Add shavings of Parmiggiano Reggiano on top. Garnish with a few lemon slices.