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  • Writer's pictureNikki Glekas

Spring Salad


This spring salad is so delicious. It contains fresh peas, snow peas, asparagus, and lovely fresh lettuces. I love having a perfect green salad recipe like this on hand for this time of year. All of these vegetables are finally available fresh at our farmer’s market and the bright citrusy dressing has me looking forward to warmer days ahead! 

The key to this salad is blanching the vegetables just perfectly. You want them tender all the way through, but not mushy. This involves boiling them until a fork passes through them without resistance so they can be chewed easily. Once this state is reached it’s imperative to drain them immediately and rinse them under ice cold water, or place them in an ice bath to stop them from cooking further. 

Assemble the washed lettuces and blanched vegetables in a pretty bowl and toss them with the fresh dressing and cheese and serve immediately. I like to add an easy protein on top to round this out as a meal. Fresh grilled chicken or shrimp work really well here.

This salad also pairs nicely with grilled branzino or an easy roast salmon. I hope your gardens are flourishing this season and that you get to enjoy this wonderful salad soon! 




Spring Salad 

 

We all need a few good salad recipes to turn to. This one is perfect for spring because it features delicious spring vegetables like snow peas, asparagus, and fresh peas. Don’t forget to add lots of fresh mint! 

 

▢1 bunches  asparagus , woody ends snapped off (Note 1) 

  • ▢4oz snow peas (about 16 large or 20 smaller ones), trimmed and string removed 

  • ▢1 head baby gem or cos lettuce (aka romaine) washed (16 leaves, Note 2) 

  • ▢2 cups fresh or frozen peas (Note 3) 

  • ▢3oz goats cheese 

  • ▢1 cup (loosely packed) fresh mint leaves, , roughly torn 

LEMON DRESSING: 

  • ▢1 tsp lemon zest (from 1 lemon) 

  • ▢2 tbsp (30ml) lemon juice 

  • ▢6 tbsp (90ml) extra virgin olive oil 

  • ▢1/2tsp salt  

  • ¼  tsp pepper 

Instructions 

  • Bring a large pot of water to the boil. 

  • Add snow peas to pot, boil for 1 1/2 minutes. 

  • Add the asparagus spears, boil for another 1 1/2 minutes. 

  • Add frozen peas, and boil for another 30 seconds or until the water just returns to a simmer, and peas turn bright green. 

  • Immediately drain the vegetables and refresh them under cold running water until cooled to stop cooking process. 

  • Remove the asparagus and snow peas, blot with paper towels to dry. Leave peas in colander to drain, giving them a toss now and then to help them dry. (It's important to dry vegetables, otherwise it dilutes the dressing and it won't stick. You could use a salad spinner or just let them naturally dry which is easier.) 

  • Split the larger baby lettuce leaves down the middle, use the small ones whole. 

  • Cut asparagus stems in half on a slight angle. 

  • Shake Dressing ingredients in a jar. 

  • Combine vegetables in a bowl, dress and toss. 

  • Arrange salad on a platter (Note 5). Top with small chunks of goats cheese. Serve immediately! 

 

 

 

 




Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.

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