Pea And Asparagus Salad With Meyer Lemon Dressing
This vibrant and refreshing spring salad showcases an array of seasonal vegetables in a delightful harmony of flavors. Tender English peas, crisp asparagus, and delicate pea shoots are brought together with a zesty dressing of Meyer lemon, olive oil, and a hint of sweetness. This salad is the perfect addition to any meal, providing a burst of fresh taste and a beautiful pop of color on your plate.
— Constant Cookbook
Ingredients
- Sea salt, to taste
- 2 cups shelled English peas (about 2 lb. unshelled)
- 2 lb. thin asparagus tips
- 2 cups pea shoots
- Shredded zest and juice of 1 Meyer lemon or regular lemon
- 1/4 cup extra-virgin olive oil
- 1/4 tsp. sugar, if needed
- Freshly ground pepper, to taste
Instructions
- Bring a saucepan three-fourths full of salted water to a boil over high heat. Have ready a large bowl of ice water. Add the peas to the boiling water and blanch for 1 minute. Using a strainer, scoop out the peas and refresh them in the ice water. Scoop them out of the ice water with the strainer and set aside.
- Add the asparagus to the boiling water and cook until tender, about 3 minutes. Add more ice to the bowl of ice water, if needed. Drain the asparagus and refresh in the ice water. Drain again, slice the asparagus in half lengthwise and set aside.
- In a bowl, combine the peas, asparagus, pea shoots, lemon zest, lemon juice and olive oil and toss to combine. Add the sugar if not using Meyer lemon juice. Season with salt and pepper. Transfer to a platter or divide among individual plates and serve immediately. Serves 6 to 8.
- Adapted from Williams-Sonoma <i>Salad of the Day</i>, by Georgeanne Brennan (Weldon Owen, 2012).
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