Description
A refreshing salad combining asparagus, peas, and herbs, dressed with a maple and mustard vinaigrette.
Ingredients
Scale
- 1 bunch asparagus, trimmed
- 50 g snow peas or sugar snaps, cleaned
- 1 cup frozen peas
- 1 1/2 cups frozen broad beans, thawed and peeled
- 1 medium zucchini, sliced
- 1 red radish or half a red onion, thinly sliced
- 120 g mixed salad greens
- 1/2 cup fresh mint leaves
- 2 tablespoons extra virgin olive oil
- 41/2 teaspoons Chardonnay wine vinegar
- 21/2 teaspoons smooth Dijon mustard
- 21/2 teaspoons pure maple syrup
- ample freshly ground black pepper
Instructions
- Prepare Your Greens: Start by rinsing the asparagus and peas under cold water, letting them glisten as you wash off any grit. Cut the asparagus into bite-sized pieces, avoiding over-cutting to maintain their tender yet crunchy texture.
- Quickly Blanch Asparagus: Blanch the asparagus in boiling water for just a couple of minutes until it is bright green and slightly tender. This step makes the texture crisp while maintaining a fresh flavor. Be careful not to leave them too long, as they can become mushy instead of firm.
- Mix Dressing Ingredients: In a large mixing bowl, whisk together maple syrup, Dijon mustard, and a splash of vinegar until well combined and slightly thick. Ensure your bowl is large enough to avoid dressing splattering everywhere.
- Combine the Salad: Toss the blanched asparagus, peas, and fresh herbs in the bowl with the dressing. Avoid over-mixing to keep the greens looking fresh and vibrant.
- Chill Before Serving: Let the salad chill in the fridge for about 10 minutes to allow the flavors to mingle and develop. Chilling enhances the crunch of the veggies, so do not rush this step.
- Adjust & Plate: After chilling, taste the salad and adjust seasoning as necessary—possibly adding a bit more mustard or a touch more sweetness. If the salad seems too salty, toss in another handful of greens for balance. Serve it fresh on a platter to showcase the beautiful green colors.
Notes
- Storage Tips: Store leftovers in the fridge without dressing to keep them fresh. Dress before serving later.
- Expert Tips: If the dressing is too thick, whisk in a tablespoon of water or extra vinegar to thin it out.
- When steaming vegetables, keep an eye on them, aiming for around 3 to 5 minutes to prevent overcooking.
- For a salad that remains crisp, ensure all ingredients are fully dry. Consider using a salad spinner for best results.
- If the salad tastes too salty, incorporating more greens or fresh herbs can help balance the flavors.
- Individually peeling broad beans can enhance the overall texture and enjoyment of the salad.
Nutrition
- Serving Size: 1 serving
- Calories: 315
- Sugar: 1g
- Sodium: 0mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg