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Farm To People

Kitchen Notebook

April 24, 2017

Spring Salad with Garlic Lemon Dressing

60 Mins

Serves 2
Ingredients
  • 1 head Lettuce
  • 1 bunch Asparagus
  • English Peas, shelled
  • 2 tsp. Chives, minced
  • 4-5 Radishes
  • 1 Lemon, juiced
  • 1/2 bunch Mint, roughly chopped
  • 1 head Garlic
  • 2 Tbsp. Olive Oil
  • Salt &  Pepper to taste

 

Preheat oven to 450°.

Cut 1/2" off top of garlic and drizzle with oil. Wrap in foil and roast until tender, about 45 minutes.

Meanwhile bring a small pot of salted water to a boil. Rinse asparagus, snap off the tough woody bottoms and cut into thirds. Add asparagus and peas to boiling water and cook for 5 minutes. Drain and run under cold water for 30 seconds. Rinse and chop lettuce. Using a mandolin or sharp chef’s knife thinly slice radish. In a salad bowl toss together, asparagus, romaine, radishes, peas and mint.

Unwrap garlic and let cool. Squeeze garlic cloves into a bowl and mash with the back of a fork until you have a smooth paste. Stir in lemon juice, chives and olive oil. Season with salt and pepper. Toss dressing with salad and serve.


60 Mins chives english peas garlic lemon lettuce mint paleo radicchio radish salad spring tardivo Veg vegan vegetarian

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60 Mins chives english peas garlic lemon lettuce mint paleo radicchio radish salad spring tardivo Veg vegan vegetarian


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