Spring Salad with Asparagus, Zucchini, and Hazelnuts with a Lemon Vinaigrette
Servings 4
Equipment
- Baking Sheet
Ingredients
Lemon Vinaigrette:
- 2 tbsp vegetable oil
- 2 tbsp olive oil
- ¼ cup fresh lemon juice (about 1 large lemon)
- Zest from 1 lemon
- 1 tsp Dijon mustard
- ½ tsp honey, to taste
- 2 cloves of garlic, minced
- Sea salt and freshly cracked black pepper, to taste
Spring Salad
- 5-6 thick stalks of asparagus, woody ends trimmed
- Olive oil, to taste
- Sea salt and freshly cracked pepper, to taste
- 2 cups butter lettuce
- 2 cups baby spinach and arugula
- 1 small zucchini, shaved (with vegetable peeler)
- 2 radishes, (shaved with vegetable peeler)
- ¼ cup fresh (or frozen & thawed) peas
- ¼ cup toasted hazelnuts
- Fresh parmesan, shaved
Instructions
Lemon Vinaigrette:
- Make the lemon vinaigrette by combining vegetable oil, olive oil, lemon juice, lemon zest, Dijon mustard, honey, to taste, minced garlic, and sea salt & freshly cracked pepper, to taste. Whisk until well combined; set aside to allow flavors to mingle.
Spring Salad:
- Make the spring salad by preheating the oven to 375 degrees.
- Place the asparagus on the baking sheet, then drizzle a bit of olive oil and season with sea salt & freshly cracked pepper, to taste; toss to coat.
- Place into the oven to roast for 5-7 minutes, until the raw taste is gone but still rather firm. Remove from the oven and place on a plate to cool. Once cool, shave with a vegetable peeler or slice thinly with a knife.
- Combine the butter lettuce with the spinach and arugula in a bowl, along with the shaved asparagus, zucchini, radish slices, and peas; drizzle with some well-whisked lemon vinaigrette, to taste.
- Gently toss the salad to coat it, then pour into a serving bowl.
- Serve immediately with additional vinaigrette and lemon wedges on the side. Enjoy.