Monday, May 14, 2012

Spring Salad

I love this simple green salad. It's perfect this time of year with the fresh asparagus and pea shoots from the farmers market. Simple and light yet still very flavorful.

Spring Salad

Tom Thumb lettuce if you can get it, otherwise Bibb or Butter lettuce
Asparagus, boiled for 2 minutes, then run under cold water or transfer to ice bath
Sugar Snap peas, shelled
Pea shoots, I prefer the leaves and small stems, remove big stems


2 cloves garlic, boil for 10 minutes then mash into a paste
2-3 t Dijon mustard
3 T white wine vinegar
1/4 cup olive oil
juice from 1/4-1/2 lemon
1/4 t salt
Freshly ground pepper

Combine dressing ingredients in a small jar and shake until you get a creamy texture. Toss dressing over salad and serve.

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