Spring Salad with Goats Cheese
Total Time
15 minutes
Prep Time
10 minutes
Cook Time
5 minutes
Rating
4.92 out of 5 stars
(12)
Ingredients
4 servings
- 3 bunches (24 spears) asparagus (, woody ends snapped off (Note 1)
- 120g / 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)
- 90g / 3oz goats cheese
- 1 cup (loosely packed) fresh mint leaves, (, roughly torn)
- 1 tsp lemon zest (from 1 lemon)
- 2 tbsp (30ml) lemon juice
- 6 tbsp (90ml) extra virgin olive oil
- 1/4 tsp each salt and pepper
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Preparation
Step 1
Bring a large pot of water to the boil.
Step 2
Add snow peas to pot, boil for 1 1/2 minutes.
Step 3
Add the asparagus spears, boil for another 1 1/2 minutes.
Step 4
Add frozen peas, and boil for another 30 seconds or until the water just returns to a simmer, and peas turn bright green.
Step 5
Immediately drain, refresh vegetables under cold running water until cooled to stop cooking process.
Step 6
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 with care, o just let them naturally dry which is easier.)
Step 7
Split the larger baby cos leaves down the middle, use the small ones whole.
Step 8
Cut asparagus stems in half on a slight angle.
Step 9
Shake Dressing ingredients in a jar.
Step 10
Combine vegetables in a bowl, dress and toss.
Step 11
Arrange salad on a platter (Note 5). Top with small chunks of goats cheese. Serve immediately!
Step 12
Save recipe for the next time?
