Spring Greens With Creamy Vinaigrette
If you time it right you may be able to find flowering pea shoots. They make a beautiful addition to this perfect springtime salad.
Loading ...June 20th, 2011
Recipe and photo excerpted from Trish Magwood's In My Mother's Kitchen
Servings
Makes 6 ServingsIngredients
- 1/3 cup (75 ml) baby peas
- 1 bunch thin asparagus (about 12 stalks), ends snapped off
- 1 head red leaf lettuce
- 1 small head frisée or chicory
- ¼ cup (60 ml) shaved pecorino cheese
- 3 tbsp (50 ml) sour cream
- 2 tbsp (30 ml) red wine vinegar
- Salt and pepper
- ¼ cup (60 ml) olive oil
Directions
Blanch peas in a pot of boiling salted water for 30 to 60 seconds. Transfer with a slotted spoon (dont drain the water) to a bowl of ice and cold water to stop the cooking. Drain well.
In the same pot, blanch asparagus until tender-crisp. Drain and plunge into a bowl of ice and cold water, then drain and pat dry. Cut on the diagonal into 1/2-inch (1 cm) pieces.
Wash, spin dry and tear the lettuces. Set aside.
To make the vinaigrette, in a small bowl whisk together sour cream, vinegar and salt and pepper. Slowly whisk in olive oil until emulsified.
Drizzle some of the dressing into a salad bowl. Add the lettuces and toss to lightly coat, adding more dressing if needed. Season with salt and pepper. (Reserve remaining dressing for a different salad the next night.) Top with asparagus, peas and pecorino.
