A few years back, during a Cityline filming I had the pleasure of re-acquainting with Trish Magwood, Food Network host, creator of Dish Cooking Studio and all-around supermom. She shared this amazing salad recipe on the show and it is absolutely delicious. There’s nothing quite like a great spring salad to help celebrate the change in season. You can keep it in the fridge for a few days as well, and add the dressing each time you need a snack. If you time it right you may be able to find flowering pea shoots. They make a beautiful addition to this perfect springtime salad. Serves 6
Spring Green Salad Ingredients
1/3 cup (75 mL) baby peas
1 bunch thin asparagus (about 12 stalks), ends snapped off
1 head red leaf lettuce
1 small head frisée or chicory
1/4 cup (60 mL) shaved pecorino cheese
Creamy Vinaigrette Ingredients
3 tbsp (50 mL) sour cream
2 tbsp (30 mL) red wine vinegar
Salt and pepper
1/4 cup (60 mL) olive oil
How to compile the salad and vinaigrette
Blanch peas in a pot of boiling salted water for 30 to 60 seconds. Transfer with a slotted spoon (don’t drain the water) to a bowl of ice and cold water to stop the cooking. Drain well.
In the same pot, blanch asparagus until tender-crisp. Drain and plunge into a bowl of ice and cold water, then drain and pat dry. Cut on the diagonal into 1/2-inch (1 cm) pieces.
Wash, spin dry and tear the lettuces. Set aside.
To make the vinaigrette, in a small bowl whisk together sour cream, vinegar and salt and pepper. Slowly whisk in olive oil until emulsified. Drizzle some of the dressing into a salad bowl. Add the lettuces and toss to lightly coat, adding more dressing if needed. Season with salt and pepper. (Reserve remaining dressing for a different salad the next night.) Top with asparagus, peas and pecorino.
Photo and recipe excerpted with permission from Trish Magwood’s ‘In My Mother’s Kitchen‘ .