INGREDIENTS:
For the Lemon Vinaigrette: ½ cup olive oil
4 tablespoons lemon juice
2 small cloves of garlic minced
1 teaspoon dijon mustard
1 teaspoon kosher salt
½ teaspoon black pepper
For the Salad:
1 tablespoon of Kosher salt
1 bunch of asparagus – rinsed and cut into 2-inch small pieces approximately 1 lb.
1 ½ cups of peas fresh or frozen
2 heads of Buttercrunch Lettuce leaves gently removed, rinsed and dried
1 medium size English cucumber sliced thinly approximately 1 cup
4-5 radishes sliced thinly
1 cup sliced almonds lightly toasted
1 ripe avocado cut into cubes
1 cup shredded parmesan cheese optional
INSTRUCTIONS:
Make the dressing: Place all the ingredients in a jar and give it a vigorous shake. Alternatively, you can place everything in a small bowl and whisk until emulsified.
To Blanch asparagus: Fill a large pot with water and a tablespoon of salt and bring it to a boil. Meanwhile, fill a large bowl with water and ice and set it aside. Place asparagus in the hot boiling water and let cook for 3-4 minutes.
While it is cooking, fill a bowl with cold water and add some ice in it.
Using a slotted spoon transfer the asparagus into the bowl with ice water. Do not discard the boiling water.
To blanch peas: Add the peas into the now empty pot with the boiling water. Cook for 2-3 minutes or until the peas are softened to your liking. Remove with a slotted spoon and place in the ice water (where the cooked asparagus is)
Drain both vegetables and set them aside.
To assemble the salad: Place the butter lettuce leaves in a large salad bowl. Add in blanched asparagus and peas, cucumber slices, radish slices, sliced almonds, avocado cubes, and parmesan cheese, if using.
Drizzle with the lemon salad dressing and give it a gentle toss. Serve.
