Author: Pam For the Love of Cooking
Serves : 4
cooking time : 20 minutes
Ingredients
- Lemon Vinaigrette:
- 2 tbsp vegetable oil
- 2 tbsp olive oil
- ¼ cup fresh lemon juice
- Zest from 1 lemon
- 1 tsp Dijon mustard
- ½ tsp honey, to taste
- 2 cloves of garlic, minced
- Sea salt and freshly cracked black pepper, to taste
- Spring Salad:
- 5-6 thick stalks Asparagus, ends trimmed
- 2 cups butter lettuce (or romaine)
- 2 cups Spinach (Kale can be used also)
- 1 small Zucchini shaved (w/vegetable peeler)
- 2 Radishes, thinly sliced
- ¼ cup fresh Peas (or frozen & thawed)
- ¼ cup of toasted Hazelnuts (or nut of your choice)
- Shredded/shaved parmesan cheese
- Olive oil to taste
- Salt & pepper to taste
- Preparation
Instructions:
- Lemon Vinaigrette: Make the lemon vinaigrette by combining vegetable oil, olive oil, lemon juice, lemon zest, Dijon mustard, honey, to taste, minced garlic, and sea salt & freshly cracked pepper, to taste. Whisk until well combined; set aside to allow flavors to mingle.
- Make the spring salad by preheating the oven to 375 degrees.
- Place the asparagus on the baking sheet then drizzle a bit of olive oil then season with sea salt & freshly cracked pepper, to taste; toss to coat.
- Place into the oven to roast for 5-7 minutes, until the raw taste is gone but still rather firm. Remove from the oven and place on a plate to cool. Once cool, shave with a vegetable peeler or slice thinly with a knife.
- Combine the butter lettuce with the spinach and arugula in a bowl along with the shaved asparagus, zucchini, radish slices, and peas; drizzle with some well-whisked lemon vinaigrette, to taste.
- Gently toss the salad to coat then pour into a serving bowl. Top with the toasted hazelnuts, and a bit of shaved parmesan, then season with sea salt and freshly cracked pepper, to taste.
- Serve immediately with additional vinaigrette and lemon wedges on the side. Enjoy.
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