Ultra Spring Salad

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Ultra Spring Salad Recipe, Jessica Bongard Sweet Lime Cooking Studio

Summary

Yield
Servings
SourceJessica Bongard, Sweet Lime Cooking Studio
Prep time20 minutes
Cooking time
Total time20 minutes

Description

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.

Ingredients

1  
eggs (soft boiled)
8  
asparagus (spears)
1/2 cup
peas (fresh or frozen)
1/2 cup
lima beans
   
spinach (a few leaves)
   
pea shoots (a handful)
1/4 pound
ricotta salata
1 teaspoon
lemon zest
   
lemon juice (of half a lemon)
1 tablespoon
chives (minced)
1 tablespoon
mint (minced)
   
salt (to taste)
   
ground black pepper (to taste)
2 tablespoons
olive oil

Instructions

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.

Notes

Photo credit: Jessica Bongard of Sweet Lime Cooking Studio