Ultra Spring Salad
|Source||Jessica Bongard, Sweet Lime Cooking Studio|
|Prep time||20 minutes|
|Total time||20 minutes|
This vivid, bright green salad is amazing for spring: asparagus, peas, spinach, and a zesty mint-chive-lemon vinaigrette! This recipe was created by Jessica Bongard of Sweet Lime Cooking Studio, who teaches City Market’s “Inspired Vegetarian” series.
For the vinaigrette, mix all of the ingredients (from lemon zest through ground black pepper) together except for the olive oil. Stir until salt and rest of the ingredients are well incorporated, then add olive oil. Set aside.
Bring a small saucepan of water to a boil. Reduce heat to medium-high. Add a large pinch of salt to the water. Cook freshly shelled peas or frozen peas/lima beans combination for about 1 minute.
Strain out with a slotted spoon and place in a medium sized bowl. Slice half of the asparagus spears in two to three pieces. Toss those in the water and cook for only 1-2 minutes. Pour off the hot water from the asparagus. Leave the asparagus in the pot and add the peas and beans back to the pot. Flush with cold water, and let them dry in a colander. Slice a couple of wedges of ricotta salata for each salad. The rest of the asparagus spears can be sliced lengthways, and then in half, and or peeled with a vegetable peeler forming lovely thin ribbons. A mixture makes a nice texture for the salad. Pour all of the peas, beans, spinach, cooked and raw asparagus in a medium sized bowl. Gently toss with half of the dressing. To serve, pile the tossed ingredients on a plate, and add a couple pieces of ricotta salata. Slice your egg in half, one for each salad. Drizzle with more dressing, and sprinkle a few pea shoots on top for garnish.
Photo credit: Jessica Bongard of Sweet Lime Cooking Studio