Ingredients
Ingredients
- For the vinaigrette:
- 6 tablespoons extra virgin olive oil
- 2 teaspoons lemon zest, plus extra for garnish
- 2 tablespoons juice from 1 or 2 lemons
- 2 tablespoons finely chopped fresh parsley
- 1 small shallot, finely chopped
- For the salad:
- 1 cup shelled, fresh English peas (or 1 cup frozen peas, thawed)
- 2 cups fresh sugar snap peas, cut into 1/2-inch pieces
- 1 pound fresh asparagus, stalk ends trimmed, and spears cut into 1-inch pieces
- 2 cups micro greens or pea shoots
Serves 4
Description
This Salad Can Be Made For Any Season, Just Use The Freshest And Best Varieties Of Vegetables You Can Find. If Using Heartier Vegetables Such As Brussels Sprouts Or Broccoli, Cook Them Longer In The Boiling Water To Be Sure They Are Adequately Tender.
Foodell
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