Рецепт Arugula, Spring Peas, Asparagus and Feta in an Herbed Vinaigrette
My spring greens are wildly growing out of the garden boxes and it’s only mid-April! Every morning Tank and I walk outside to preview the spring greens that have popped up or grown an inch overnight. We fight with nagging slugs that are taking pleasure in dining on my Pok Choy and then we snip greens for salad and sautéing. Tank pretends to be interested in my garden boxes but I’m not fooled; he only accompanies me outside to chase imaginary critters out of the back yard.
This week it was all about pok choy and arugula. Although some of the spinach found it’s way into breakfast. I had so much arugula, I was making arugula, granny smith apple and hummus roll ups and this lovely arugula salad all week long. I even ate it one morning for breakfast… with a fried egg on top. Delicious!
Spring produce is the first gift of the the growing season. The bright green leafy produce have endless amounts of uses and can be combined with so many other delicious produce of the season. Using these delicious greens should be effortless and simply prepared. The flavors are so delightful, I wouldn’t want to overshadow them with additional heavy ingredients. So I’ve kept this salad light and happy – dressing it with finely chopped fresh herbs from my garden, a splash of lemon, extra virgin olive oil, cracked black pepper and finished with a lovely Sal de Ibiza Fleur de Sel from Karista’s Kitchen Store. A lovely spring salad for a lovely spring day.
Wishing you everything beautiful and delicious in this spring season!
Loads of Love,
Karista
Arugula, Spring Peas, Asparagus and Feta in an Herbed Vinaigrette
Ingredients
For the Salad
- 2-3 cups arugula leaves
- 1 cup baby sweet peas (thawed if using frozen)
- 1 cup roasted or steamed asparagus
- 1/2 cup feta cheese (I love to use Valbreso Sheep's Milk Feta on this salad)
- For the Vinaigrette
- 1/2 cup extra virgin olive oil
- 2-3 tablespoons lemon juice (about the juice from one large lemon)
- 1 teaspoon fresh chopped basil
- 1 teaspoon fresh chopped Italian parsley
- Pinch of crushed red pepper flakes
- Pinch of sugar
- 1/2 teaspoon Dijon mustard (optional)
- Black pepper and sea salt to taste
Fleur de Sel to finish
Instructions
Whisk together the extra virgin olive oil, lemon juice, chopped herbs and Dijon Mustard if using. Season to taste with black pepper and a little sea salt.
In a bowl, add the arugula, peas and asparagus. Toss the greens with some of the vinaigrette (to your taste) and then plate the salad onto 4 salad plates or one large platter.
Sprinkle with Fleur de Sel and then garnish with Feta Cheese. Serve immediately.
Notes
Sometimes I serve this salad as a lunch entree with brie or goat cheese on crostini, slightly warmed and toasted in the oven and then drizzled with honey.
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