Spring Salad with Asparagus and Snow Peas


asparaguspeasalad3/4 pound thin asparagus, tough stalks trimmed

6 ounces snow peas, ends trimmed
6 ounces mixed baby lettuces
4 ounces radishes, thinly sliced
3 hard-boiled eggs, chopped
1 small shallot, minced
2 tablespoons red-wine vinegar
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
fine sea salt
freshly ground black pepper

Bring a pot of salted water to a boil. Add asparagus and blanch for 1-1/2 minutes. Add to a bowl of iced water. Blanch snow peas for 1/2 minute and remove to iced water. Drain. Lay vegetables on kitchen towels to dry.

Slice half the asparagus at an angle and add to a large mixing bowl. Slice half the snow peas into thin julienne and add to bowl. Add lettuces and radishes. Save whole asparagus stalks and whole snow peas for topping.

In a small bowl or measuring cup, macerate shallot with vinegar for a few minutes until color has been extracted. Drain off most of the vinegar. Add oil and lemon juice. Season with salt and pepper. Whisk to combine.

Pour vinaigrette over bowl with vegetables. Toss gently to coat. Season salad with salt and pepper. Divide among plates or lay out onto a platter. Top with chopped eggs and whole asparagus stalks and whole snow peas. Serve immediately.

Prep time: 20 minutes
Total time: 30 minutes
Yield: 4 appetizer servings
- Recipe courtesy of Joseph Erdos
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