Mint-Infused Spring Pea & Asparagus Salad
Mint-Infused Spring Pea & Asparagus Salad is a perfect side salad for any meal of the day and works so well served alongside a frittata or quiche for brunch.
Servings: 6
Ingredients
- 1 bunch asparagus
- 1½ cups shelled English peas
- ¼ cup fresh mint leaves torn into pieces
- 2 cups endive chopped
- ¼ cup shelled pistachios chopped
- 1 small shallot minced
- ¼ cup mint-infused olive oil
- 2 tablespoons white balsamic vinegar
- Kosher salt
- Cracked black pepper
Instructions
- Bring a pot of water to a boil over high heat. Once boiling, season water with kosher salt.
- While water is boiling, wash asparagus and cut it into 2- to 3-inch pieces, cutting on sharp angle.
- Add cut asparagus to the boiling water and set a timer for 90 seconds. After that time, add in shelled English peas and blanch for another 90 seconds.
- Drain asparagus and peas into a colander and rinse with cold water to stop the cooking.
- Meanwhile, make the Mint-Infused Vinaigrette by adding minced shallot, mint-infused olive oil and white balsamic vinegar to a small bowl. Whisk vigorously to emulsify and season with kosher salt and cracked black pepper.
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- Add blanched asparagus and peas to a large bowl with chopped endive, mint leaves and pistachios. Stir in vinaigrette to coat well and serve.