Although San Diego is typically in a state of perma-spring weather we can’t help but get excited when the flowers start blooming and the hillsides look just a little greener and brighter in March.
Dave and I actually moved to San Diego in March, and we drove cross-country from Michigan, down to NOLA, across Texas, across a helluvah long desert, and finally to San Diego. Anyway, the point being, I vividly recall the moment of crossing through the dry brown desert mountains and arriving in a lush paradise of greenery and blossoms.
And then of course in 3 months it’s all dried up and looks brown just like the desert and we have wildfires.
But it’s kind of magical here this time of year. But Shhh don’t tell your friends, because we’re getting super annoyed with spring breakers.
(I’m currently channeling Liz Lemon’s fear of “youths,” and also feeling super old).
So this Spring Salad with Asparagus and Peas is my modest offering to the arrival of spring. Because sadly I’m not laden with citrus like everyone else this year. Because I don’t have a citrus tree. Yet. (Life goals).
But I do know how to identify perfect asparagus when it is in its young, tender, and beautifully green springtime glory.
Thus, I made this salad for my parents’ visit earlier this month and it was deeply enjoyed and eaten with relish. I think my mom demanded immediately for me to write down the recipe for her. And my mom might be a true super-taster guys, so you know that with her endorsement, it’s gotta be good.
What makes this recipe so awesome is really the al dente vegetables, so monitor your asparagus closely, folks!
But I’m not going to lie, the roasted shallot vinaigrette is one of my favorite dressings to date. And I’m a goat cheese addict, so, the fact that it has been included here should be a surprise to no one.
So let’s plan to eat this salad and then go frolicking in all the greenery and flowers of March. (That’s my plan after all). Oh, and, Happy Easter!
Spring Salad with Asparagus and Peas
Ingredients
_For the roasted shallot dressing_
- 1 large shallot peeled
- 2 teaspoons dijon mustard
- 2 tablespoons red wine vinegar
- 3-4 tablespoons olive oil
- 1 teaspoon honey
- Salt and pepper to taste
_For the salad_
- 1 lb fresh asparagus
- 10 oz about 2 cups Green Peas (I buy mine fresh at Trader Joes, but feel free to use frozen if you don't have access to fresh)
- 5 oz baby arugula
- 5 oz goat cheese log
Instructions
To make the dressing:
- Preheat the oven to 350 degrees.
- Place shallot in foil and roast in oven for 25 minutes. Remove and set aside to cool.
- In a blender or food processor combine the roasted shallot, dijon mustard, vinegar, olive oil, honey, and salt and pepper. Blend well to combine. Taste and adjust seasonings to your preference.
- Pour into bowl or mason jar and set aside.
To prepare the salad:
- Add ice and water to a large mixing bowl to create an ice bath.
- Bring a large pot of water to a boil over high heat. When water comes to rolling boil add asparagus and cook for 3-4 minutes, or until crisp-tender (this will depend on the thickness of the asparagus). Add peas during last 2 minutes of cooking time.
- Drain immediately into a colander and then add vegetables to ice bath to prevent further cooking and to preserve the bright green color. Once completely chilled, remove from ice water and dry thoroughly.
- When you are ready to serve the salad, assemble arugula, asparagus, and peas in a large bowl.
- Toss vegetables with shallot dressing, to taste.
- With your fingers, break of large pieces of goat cheese and drop them all over the top of the salad.
- Serve immediately.
Such a delicious salad! In case you get tired of the desert, feel free to move back to the land of seasons and trees and affordable housing! We would love to eat more of your yummy cooking!
🙂
I do a similar green salad using broccoli and other greens with the asparagus and peas. I shall try it with your dressing next spring ?
Ooo I bet that broccoli would be great in this salad.
Gorgeous photography! I’m so jealous of these spring flavours – over here we’re knee deep in pumpkin, apples and pears. Enjoy!
Thanks Sune! I feel like our roles are reversing now.. I’ve been jealous of all your ice cream and salads during our winter here. I do love fall though. Hope you’re getting to enjoy it!
Haha, I totally feel you on the greener hillsides. I guess March is the most popular time for people to buy homes here in SLO, and then they all get bummed out when May comes around and everything is brown again. This salad looks delicious – especially that dressing!
Haha that’s too funny. March is such a trickster in California 😉
This looks like a perfect spring salad. I’m really looking forward to enjoying all the spring vegetables.
Yes! It’s been a long time coming. It’s always fun to see the markets and grocery stores bursting with the spring haul this time of year.
Such a lovely salad and loving the Spring colours! I am living vicariously through those of you who are actually enjoying nice weather. We still have snow on the ground here! Soon though 🙂
Snow?! Noooo!! Hopefully it warms up for you soon. It’s been lovely here- come visit us in San Diego!
I am truly salivating over this! I cannot tell you the craving that came upon me – it’s nearly midnight and our snow is supposed to let up around 2:00 am, not to mention I’m helping my asparagus hating folks out! So I’ll just pin it for later!
Truly gorgeous – that dressing, those photos!! Your parents were lucky to be there!
Mollie
Thanks Mollie!! No joke- in college once my friends and I had an epic asparagus craving and I ended up making us a batch of it for us at midnight. Yes the foodie freak in me started early. 😉 Hope it warms up for you soon and you can get some!!
This salad is absolutely GORGEOUS!!! Plus, those veggies are gonna be making an appearance in the garden very soon and I know exactly what to do with them 😉 😉
Spring is my favorite season, all the pretty blossoming green things just make my soul smile! And this salad is totally making my belly smile! LOVE all the spring veggies up in here! Bowlful of yum! And that shallot dressing sounds and looks all sorts of delicious! I need to make this STAT! Cheers, doll!
I love this recipe, simple, fresh and gorgeous! Will make it as soon as I get my hands on some locally grown asparagus:) Beautiful pictures too!
Thanks Hana! Really appreciate it 🙂