Asparagus, Pea, and Arugula Salad with Creamy Poppy Seed Dressing Recipe
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. Almost every Spring we make a different version of the same Spring salad with some combo of asparagus, sweet peas, and herbs, this year I'm pairing it with a sweet, tangy Poppy Seed dressing. This new season this Asparagus, Pea, and Arugula Salad with Creamy Poppy Seed Dressing recipe will be your best friend in the kitchen.
3tablespoonschilled heavy creamor Greek yogurt, optional
1/2cupcanola, grapeseed, or peanut oil
For The Asparagus Salad:
5handfulsbaby arugula
1/2bunchpencil-thin asparagusends trimmed and cut into 1/2-inch pieces
1cupshelled English peas
2cupssugar snap peascut into 1/2-inch pieces
4radishestrimmed and sliced paper thin
1handfulfresh mint leaves
1handfulfinely chopped pistachios
Instructions
Make The Poppy Seed Dressing: 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.
Cook The Asparagus: 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.
Assemble The Salad: Combine all remaining ingredients aside from dressing in a serving bowl. Serve with dressing passed on the side.