As the name suggests, Spring Salad is filled with vegetables abundant in spring! Asparagus, snow peas, peas and cos lettuce (romaine), with dollops of goats cheese and a fresh lemon dressing. Elegant and refreshing! Spring Salad This is a nice salad to make that makes use of vegetables that are in season during spring –... Get the Recipe The post Spring Salad! appeared first on RecipeTin Eats.
As the name suggests, Spring Salad is filled with vegetables abundant in spring! Asparagus, snow peas, peas and cos lettuce (romaine), with dollops of goats cheese and a fresh lemon dressing. Elegant and refreshing!
This is a nice salad to make that makes use of vegetables that are in season during spring – cheap and at their best.
I also like that this is a bit of a different salad from the usual chopped-lettuce-tomato-cucumber arrangement. Not that there is anything wrong with that, mind you, but the whole point of this Salad Marathon is to share ideas for something different!
This, I think, is something different – made with blanched asparagus, snow peas and peas which are then piled onto baby cos lettuce (aka romaine), dotted with soft goats cheese then drizzled with a lemon dressing.
Simple and elegant!
What goes in Spring Salad
Here’s a visual of what you need (which I realise I just listed above… this is just in case you glossed over the words!!)
The vegetables are all blanched in the same pot, I just add them in the order it takes for them to cook until “tender crisp” – meaning they are just cooked, not raw but still a bit crisp, and not boiled to death soggy-and-sad.
As for the baby cos lettuce (aka romaine), the smaller leaves can be used whole. For the larger outer leaves, I like to cut it down the middle, like so:
There’s not much it won’t work with (Asian food aside). Alongside a quick Honey Garlic Chicken Breast, or BBQ Smothered Beef Brisket. A classic piece of seared fish or Crispy Skin Salmon (perhaps with a Lemon Butter Sauce), a big steaming bowl of Creamy Chicken Pasta or as a side to a summer Marinated Vegetable Pasta Salad.
YUM. It’s such a good combination. I think you’ll enjoy this one! – Nagi x
Spring Salad with Goats Cheese – with asparagus, snow peas, peas, baby cos lettuce
- 3 bunches (24 spears) asparagus , woody ends snapped off (Note 1)
- 120g / 4oz snow peas (about 16 large or 20 smaller ones), trimmed and string removed
- 1 head baby gem or cos lettuce (aka romaine) washed (16 leaves, Note 2)
- 2 cups fresh or frozen peas (Note 3)
- 90g / 3oz goats cheese
- 1 cup (loosely packed) fresh mint leaves, , roughly torn
- 1 tsp lemon zest (from 1 lemon)
- 2 tbsp (30ml) lemon juice
- 6 tbsp (90ml) extra virgin olive oil
- 1/4 tsp each salt and pepper
- Bring a large pot of water to the boil.
- Add snow peas to pot, boil for 1 1/2 minutes.
- Add the asparagus spears, boil for another 1 1/2 minutes.
- Add frozen peas, and boil for another 30 seconds or until the water just returns to a simmer.
- Immediately drain, refresh vegetables under cold running water until cooled to stop cooking process.
- Remove the asparagus and snow peas, blot with paper towels to dry. Leave peas in colander to drain, giving them a toss now and then to help them dry. (Don’t use wet vegetables, it dilutes favour and dressing doesn’t stick. You could use a salad spinner instead, or be a normal person and just let them naturally dry.)
- Split the larger baby cos leaves down the middle, use the small ones whole.
- Cut asparagus stems in half on a slight angle.
- Shake Dressing ingredients in a jar.
- Combine vegetables in a bowl, dress and toss.
- Arrange salad on a platter. Top with small chunks of goats cheese. Serve immediately!
Life of Dozer
No interest in this recipe as I was photographing it! Now if it were a hunk of beef, he’d be heavy breathing all over it……
The post Spring Salad! appeared first on RecipeTin Eats.