This was one of the most popular spring salads in our shops. It’s a fantastic complement to Artichoke Soup, so here’s how you can make it at home.
2 cups Asparagus, sliced on a bias
1 cups English peas
2 cups Sugar Snap Peas, trimmed
3 cups Garlic Croutons
2 cups Arugula
1/2 cup + 3 Tbsp Extra Virgin Olive Oil, divided
2 tbsp minced Shallot
1/4 Champagne Vinegar
- This step can be done ahead of time. Bring 3 cups of water to boil. While the water is coming to a bowl, prepare an ice batch with 2 cups of ice and 2 cups of water. When the water is boiling, add a pinch of salt, then add the English peas. Blanch for 30 seconds. Remove with a strainer, or drain. Immediately add to the ice bath to stop the cooking. Drain and refrigerate until using.
- Heat 2 tablespoons olive oil in sauté pan over medium-high heat. When hot, add the asparagus and sauté until slightly charred. Shake the pan, or stir, frequently. Remove the asparagus and set aside. Add the remaining tablespoon of olive oil, if needed. When hot, add the snap peas and sauté until slightly charred. Again, shake the pan, or stir, frequently. Set aside.
- To prepare the vinaigrette, combine 1/2 cup extra virgin olive oil and champagne vinegar. Add a pinch of salt and pepper, and whisk thoroughly until emulsified. Add minced shallots and whisk a few more times.
- Combine English peas, asparagus, snap peas, and vinaigrette. Toss gently to coat all the vegetables with dressing. If serving later, you can place vegetable mixture in the fridge.
- Fold croutons into the vegetable mixture.
- Immediately before serving, add arugula and toss to combine. You want to make sure each leaf is coated with dressing. Add more olive oil, vinegar, salt, and pepper as needed.