Asparagus, Pea, and Arugula Salad with Creamy Poppy Seed Dressing

Asparagus, Pea, and Arugula Salad with Creamy Poppy Seed Dressing

Dressing adapted from The Kitchn

Asparagus, Pea, and Arugula Salad with Creamy Poppy Seed Dressing | http://saltandwind.com We countdown to the change in seasons around here. So, the minute the new season arrives, we head to the Hollywood Farmers Market and stock up on season...
Skill
Course
Cuisine
Ingredients
15
Hands-On Time
15 minutes
Total Time
15 minutes
Yield
-
Servings
4
Asparagus, Pea, and Arugula Salad with Creamy Poppy Seed Dressing | http://saltandwind.com
Skill
Beginner
Course
Dinner, Lunch, Main, Salad
Cuisine
American
Ingredients
15
Hands-On Time
15 minutes
Total Time
15 minutes
Yield
-
Servings
4
Diet
Gluten-Free, Vegetarian
Asparagus, Pea, and Arugula Salad with Creamy Poppy Seed Dressing | http://saltandwind.com

We countdown to the change in seasons around here. So, the minute the new season arrives, we head to the Hollywood Farmers Market and stock up on seasonal produce like it's going out of style. This year we were out of town as Spring rolled in so we've been making up for it since we got back. Almost every Spring we make a different version of the same Spring green salad with some combo of asparagus, sweet peas, and herbs—this year we're pairing it with a sweet, tangy Poppy Seed dressing.

Ingredients

  • 1/3 cup champagne vinegar
  • 1/4 cup honey
  • 1 small shallot

    peeled and roughly chopped

  • 3 tablespoons poppy seeds
  • 1 teaspoon Dijon Mustard
  • kosher salt and Freshly ground black pepper
  • 3 tablespoons chilled heavy cream

    or Greek yogurt, optional

  • 1/2 cup canola, grapeseed, or peanut oil
  • 5 handfuls baby arugula
  • 1/2 bunch pencil-thin asparagus

    ends trimmed and cut into 1/2-inch pieces

  • 1 cup shelled English peas
  • 2 cups sugar snap peas

    cut into 1/2-inch pieces

  • 4 radishes

    trimmed and sliced paper thin

  • 1 handful fresh mint leaves
  • 1 handful finely chopped pistachios

Instructions

Combine vinegar, honey, shallot, poppy seeds, Dijon mustard, cream (if using), a pinch of salt, and olive oil in the carafe of a blender and process until smooth and creamy. Taste and add more salt or honey, as desired.

Fill a bowl halfway with ice water then heat 1-inch of water in a large frying pan over high heat. Add asparagus and peas and cook until just bright green, about 3 minutes. Drain asparagus and peas then place in ice water until cool.

Tip

Peas and asparagus can be blanched up to 1 day ahead.

Combine all remaining ingredients aside from dressing in a serving bowl. Serve with dressing passed on the side. 

Footnotes

Food styling and photography by Aida Mollenkamp

Did you make this recipe? Give us your thoughts by leaving a comment below and show us how it turned out by sharing it on Instagram with the #swsociety hashtag!

http://saltandwind.com/recipes/452-Asparagus-Pea-Arugula-Salad-Creamy-Poppy-Seed-Dressing-Recipe

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