Tasty asparagus and crunchy radishes comes together to make a tangy and healthy salad.
| Prep Time | 10 minutes |
| Servings |
people
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Ingredients
For the salad
- 2 cups baby arugula leaves washed and dried
- 4 asparagus stalks blanched and cut into 1 inch pieces
- 4 radishes thinly sliced
For the lemon dill vinaigrette
- 1 Lemon zested and juiced
- 1 tablespoon fresh dill finely chopped
- 3/4 teaspoon salt
- 1 tablespoon dijon mustard
- 1/4 teaspoon sugar
- 1/8 teaspoon ground black pepper
- 6 tablespoons olive oil
- 1 cup fresh english peas blanched
Ingredients
For the salad
For the lemon dill vinaigrette
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Instructions
- Place all the vinaigrette ingredients except oil in a medium bowl and whisk to combine. Slowly drizzle in oil, whisking continuously, until completely incorporated. Taste and season with additional salt and pepper. Gently stir in the peas. Arrange the arugula leaves in the center of 4 salad plates. Sprinkle the asparagus and radishes over the plates dividing them equally. Top with the lemon dill vinaigrette. © Galley Chef All Rights Reserved