Spring Salad!

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.

Spring Salad!

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!

Platter with Spring Salad - with asparagus, peas, snow peas, baby cos lettuce (romaine) and goats cheese

Spring Salad

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!

Drizzling lemon dressing over Spring Salad - with asparagus, peas, snow peas, baby cos lettuce (romaine) and goats cheese

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!!????)

Ingredients in Spring Salad - with asparagus, peas, snow peas, baby cos lettuce (romaine) and goats cheese

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.

Blanched peas, asparagus and snow peas for Spring Salad

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:

Baby Cos Lettuce / romaine for Spring Salad
Serving Spring Salad - with asparagus, peas, snow peas, baby cos lettuce (romaine) and goats cheese

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

Print

Spring Salad with Goats Cheese – with asparagus, snow peas, peas, baby cos lettuce

A wonderful way to use seasonal spring vegetables to make an elegant salad that goes with just about everything! The goats cheese takes it over the top – you could easily substitute with feta (preferably soft Danish Feta) or for a less sharp version, dollops of fresh mozzarella, bocconcini or fresh ricotta. Or leave it out for a lighter version!
Finished with a simple lemon dressing – it's not the star here, the spring vegetables are!
Course Side Salad
Cuisine Western
Keyword Asparagus salad, baby cos lettuce salad, gem lettuce salad, pea salad, snow peas recipe, Spring salad
Prep Time 10 minutes
Cook Time 5 minutes
Servings 4 – 6 people as a side
Calories 206cal
Author Nagi

Ingredients

Salad:

  • 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

Lemon Dressing:

  • 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

Instructions

  • 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!

Notes

1. Asparagus ends are fibrous and stringy. Just grab 3 or 4 and snap the ends off – it will naturally break at the right point. (If your asparagus is a bit old and floppy, this won’t work so you have to cut)
2. Lettuce – any crisp lettuce will really do here. Baby lettuce looks nice, the way the asparagus and snow peas nestle in them. But you could easily just chop normal size cos lettuce (romaine), even iceberg or other crisp lettuce types.
But really, any leafy greens will work a treat with these vegetables and the lemon dressing. Shredded cabbage, baby spinach, rocket/arugula, mixed greens, kale (shred and marinate it using this recipe).
3. Peas – you could be really virtuous and use fresh peas here. I used frozen – I totally buy into the whole snap-frozen thing.
4. Goats cheese – feel free to sub with other cheese like feta (preferably Danish), fresh mozzarella (tear by hand), bocconcini, or even blue cheese if that’s your thing. (Certainly is mine!)
5. Nutrition per serving, assuming 6.

Nutrition

Calories: 206cal | Carbohydrates: 12g | Protein: 7g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 450mg | Potassium: 332mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3834IU | Vitamin C: 37mg | Calcium: 64mg | Iron: 3mg

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……

Dozer under shoot table

The post Spring Salad! appeared first on RecipeTin Eats.

Source : Recipe Tin Eats More