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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.

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June 20th, 2011

Recipe and photo excerpted from Trish Magwood's In My Mother's Kitchen

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Servings
Makes 6 Servings
Ingredients
  • 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
  • 1.

    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.

  • 2.

    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.

  • 3.

    Wash, spin dry and tear the lettuces. Set aside.

  • 4.

    To make the vinaigrette, in a small bowl whisk together sour cream, vinegar and salt and pepper. Slowly whisk in olive oil until emulsified.

  • 5.

    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.

    • Spring Greens With Creamy Vinaigrette
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