Green Spring Salad

"Asparagus plays a starring role in this refreshing spring salad. Its tender-sweet stalks pair well with crunchy sugar snaps and a tangy lemon vinaigrette. Add a few handfuls of fresh baby spinach if you're feeding a crowd. From Chatelaine Magazine."
 
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Ready In:
17mins
Ingredients:
9
Serves:
8
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ingredients

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directions

  • Partially fill a large frying pan with water. Bring to a boil over high heat. Fill a bowl with ice water. In a small bowl, whisk lemon juice with Dijon, maple syrup and salt. Slowly whisk in oil. Snap off and discard tough ends of asparagus. Peel tough strings from sugar snaps or snow peas.
  • When water boils, carefully slip in asparagus. Boil until tender-crisp, 2 to 3 minute Using tongs, remove asparagus from boiling water and plunge into ice water. Then carefully slip sugar snaps or snow peas into boiling water. Cook, uncovered, until tender-crisp, about 1 minute Drain, then plunge into a bowl of ice water.
  • When cool, drain asparagus and snow peas well. Pat dry with paper towels. Place in a large bowl or arrange on a platter. Drizzle with dressing and sprinkle with pine nuts and radicchio. If making ahead, prepare dressing. Cook, then cool asparagus and sugar snaps. Wrap and refrigerate separately overnight. Toss veggies with dressing, then sprinkle with pine nuts and radicchio.

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Reviews

  1. Delicious salad which we enjoyed with poached fish! I made as directed but altered the amounts of the veggies a bit (didn't measure, just used what I had) but included the pine nuts and radicchio. Leftover salad will be lunches this week with some added protein -- or not -- depending on my mood. Thanks for sharing this keeper!
     
  2. Considering I forgot to buy radicchio and couldn't find the pine nuts until after I had already toasted slivered almonds as a substitute, I really like this salad! Luckily the mixed greens' mix I had on hand included radicchio but not enough for color to suit me. The slivered almonds worked out well and I love the dressing. I opted to lightly pan grill the snow peas and asparagus in a small amount of grape seed oil because I prefer them over steaming or boiling. Be sure to prep the dressing at least 1 hour prior to serving for best flavor. Reviewed for Veg Tag/Swap July 2010.
     
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RECIPE SUBMITTED BY

I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.
 
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