Arugula, Asparagus and Green Pea Salad

Prep time: 10 minutes
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Serves 4-6 as a side or 2 as an entree salad

Ingredients

For the salad

1 5-8 oz. package of baby arugula 

1 cup green English peas, shelled, or frozen peas 

1 cup asparagus, chopped in 2-inch pieces

1/3 cup pecorino cheese, shaved in strips

For the dressing

Juice of 1/2 lemon

4 tbsp olive oil

2 tbsp balsamic vinegar

Salt and pepper to taste

Prep time: 10 minutes
 | 
 | 
Serves 4-6 as a side or 2 as an entree salad

Ingredients

For the salad

1 5-8 oz. package of baby arugula 

1 cup green English peas, shelled, or frozen peas 

1 cup asparagus, chopped in 2-inch pieces

1/3 cup pecorino cheese, shaved in strips

For the dressing

Juice of 1/2 lemon

4 tbsp olive oil

2 tbsp balsamic vinegar

Salt and pepper to taste

Ingredients

For the salad

1 5-8 oz. package of baby arugula 

1 cup green English peas, shelled, or frozen peas 

1 cup asparagus, chopped in 2-inch pieces

1/3 cup pecorino cheese, shaved in strips

For the dressing

Juice of 1/2 lemon

4 tbsp olive oil

2 tbsp balsamic vinegar

Salt and pepper to taste

Directions

1. Blanch spring vegetables: Bring 2 quarts of water to a rolling boil; add ½ cup of salt and boil until dissolved. Blanch the peas and asparagus for 90 seconds, then remove from the boiling water with a spider/slotted spoon or empty the pot into a colander. Once drained, immediately place the vegetables into an ice bath for no less than 5 minutes. (Note: asparagus that is the thickness of a pencil or thinner should blanch for only 60 seconds; add it to the pot 30 seconds after the raw peas go in. If using frozen peas, those should blanch for only 60 seconds as well; add 30 seconds after thick asparagus, or add to the pot with thin asparagus and cook both for only 60 seconds.)

2. While the vegetables cool, make the dressing. Combine all ingredients in a small bowl and whisk until the vinegar is emulsified. Season to taste.

3. Place the arugula in a salad bowl. Add approximately half the dressing and toss to combine. Season to taste. Add peas and asparagus to the remaining dressing in the bowl and toss to coat, then gently spoon seasoned vegetables onto the top of the dressed greens. Check seasoning. Top with shaved pecorino. Serve immediately.