Asparagus, English Peas & Arugula Salad - Dallas News |

Asparagus, English Peas & Arugula Salad

Posted: Updated:

Thanks to Chef David Mcmillian of the Meddlesome Moth for this recipe.

Serves four people
8 fresh raw asparagus
2/3 cup fresh English peas, shucked
2 good handfuls of arugula
1 Tbsp of fresh dill or parsley or chives rough chopped
Grated parmesan as needed
Black pepper fresh ground
½ c lite soy sauce
2 Tbsp fresh lemon juice
2 Tbsp Extra Virgin Olive Oil
1.    Buy a 1/2lb to 1lb of English peas & shuck at home. Do as many or as little as you like. You should blanch them in lightly salted boiling water for a minute, then remove and drop in to ice water. This can be done a day in advance.
2.   Using a vegetable peeler shave asparagus into a mixing bowl. Start at the base and peel toward the tip. When you can't peel anymore just cut the tips in half. Don't get hung up on pretty slices with the peeler, it will be fine!
3.    In a small bowl combine soy, lemon juice & olive oil. Adjust to your taste. Don't make it too oily!
4.    In a larger bowl place arugula, peas & asparagus. Toss a bit.
5.    Stir & add dressing in a spoon full at a time. Mix with your hands to really move lettuce to coat evenly and not to bruise.
6.    Taste. Re-season.
7.    Divide onto plates or bowls.
8.   Grate parmesan over the top & serve.



Powered by WorldNow

400 N. Griffin Street
Dallas, Texas 75202

Main Station Directory:
(214) 720-4444
News Fax:
(214) 720-3263 or (214) 720-3333

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | New Terms of Service What's new | Ad Choices