Pea, Asparagus And Arugula Chopped Salad Recipe

Name: Pea, Asparagus And Arugula Chopped Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sea salt; 1/2 cup peas; 6 spears asparagus, trimmed; 1 tablespoon thinly sliced garlic chives, or chives and 1/2 small garlic clove, crushed; 2 teaspoons white wine vinegar; 1 teaspoon Dijon mustard; Freshly ground black pepper; 3 tablespoons extra virgin olive oil; 1 cup roughly chopped baby arugula; 2 cups 1/4-inch slices lollo rosso or red leaf lettuce; 1 tablespoon chopped tarragon; 1 1/2-inch piece daikon radish, sliced into paper thin rounds with a vegetable peeler (cut rounds in half if larger than 1 inch in diameter)

Servings: persons

Sea salt
1/2 cup peas
6 spears asparagus, trimmed
1 tablespoon thinly sliced garlic chives, or chives and 1/2 small garlic clove, crushed
2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
Freshly ground black pepper
3 tablespoons extra virgin olive oil
1 cup roughly chopped baby arugula
2 cups 1/4-inch slices lollo rosso or red leaf lettuce
1 tablespoon chopped tarragon
1 1/2-inch piece daikon radish, sliced into paper thin rounds with a vegetable peeler (cut rounds in half if larger than 1 inch in diameter)

1
Bring a large pot of generously salted water to a boil.
2
Add peas, and cook until tender but still slightly firm, about 2 minutes.
3
Using a slotted spoon, remove peas to a strainer and cool under cold running water.
4
Let dry.
5
Bring water back to a boil.
6
Add asparagus, and cook until tender but still slightly crisp, about 4 minutes.
7
Drain, and cool under cold running water.
8
Dry on a dish towel, then slice into 3/4-inch pieces (there should be about 1 cup).
9
Set aside.
10
In a small bowl, whisk together garlic chives, vinegar, mustard, large pinch salt and pepper.
11
Slowly whisk in oil until emulsified.
12
Taste and adjust seasoning; it should be highly seasoned.
13
In a large serving bowl, combine arugula, lollo rosso, peas, asparagus, tarragon and daikon radish.
14
Pour about half the dressing on top, and toss to coat vegetables, adding more dressing if necessary.
15
Let sit for 15 minutes.
16
Taste, and adjust seasoning once more before serving.

163

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Sea salt, 1/2 cup peas, 6 spears asparagus, trimmed, 1 tablespoon thinly sliced garlic chives, or chives and 1/2 small garlic clove, crushed, and more.

Yes, Pea, Asparagus And Arugula Chopped Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pea, Asparagus And Arugula Chopped Salad

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