Pea Asparagus And Arugula Chopped Salad Food

ASPARAGUS AND ARUGULA SALAD

Steps:

• First, trim the asparagus, cutting 1 or 2 inches (2.5 or 5 cm) off the woody ends. If your asparagus spears have a fairly tough outer layer, use a swivel vegetable peeler to shave the bottom 3 to 4 inches (7.5 to 10 cm) of the stalks, taking off the harder outer skin. As you work, toss the peeled asparagus in a shallow dish filled with cold water and let it soak for 5 minutes. Drain the asparagus.
• In a small glass bowl, combine the vinegar and a good pinch of salt. After a minute, add the garlic and vigorously whisk in the olive oil and a few drops of water. It should thicken and smooth a little.
• In a pan large enough to hold the asparagus lying flat, heat 2 inches (5 cm) water over high heat. When the water comes to a boil, add a good pinch of salt, then add the asparagus and put a lid on the pan. Allow the water to return to a boil, then turn the heat down to medium-low to maintain a gentle boil. The asparagus should be done in 3 to 4 minutes, when they are slightly softened but still firm. If it's the very skinny early asparagus, it will be done in 1 minute.☞TESTER TIP: If you smell asparagus while it's cooking, you're at the edge of cooking it too long. So get them out of the water quickly and drain them well.
• Place the asparagus on a warmed platter. Sprinkle them with some sea salt, some grated Parmesan, and a little lemon juice. Place the arugula on top, add the vinaigrette and the shaved Parmesan, and finish with a couple grindings of black pepper. Then prepare to lick the plate clean.

ASPARAGUS, PEA, AND ARUGULA SALAD WITH CREAMY POPPY SEED DRESSING RECIPE

Steps:

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

SAUTEED ASPARAGUS AND SNAP PEAS

Steps:

• Cut off the tough ends of the asparagus and slice the stalks diagonally into 2-inch pieces. Snap off the stem ends of the snap peas and pull the string down the length of the vegetable.
• Warm the olive oil in a large saute pan over a medium heat and add the asparagus and snap peas. Add the salt, pepper, and red pepper flakes, to taste, if desired. Cook for approximately 5 to10 minutes until al dente, tossing occasionally. Sprinkle with sea salt and serve hot.

CHOPPED ASPARAGUS SALAD

Steps:

• Over moderately high heat, bring a large pot of salted water to a boil. Add the asparagus and cook until tender, 4 to 5 minutes. Using tongs, transfer the asparagus to a bowl of ice water. Drain, pat dry and chop into 1/2-inch pieces.
• In a medium bowl, toss together the asparagus, shallots and vinegar. Drizzle the oil on top of the asparagus. Using a vegetable peeler, shave the Parmesan to measure 1/3 cup. Toss the cheese with the asparagus and season with salt and pepper.

PEA AND ASPARAGUS SALAD

Steps:

• Trim asparagus. Thinly slice on a strong bias. Toss with peas, mint, almonds, oil, and vinegar. Season with salt and pepper, and serve, topped with more mint and almonds.

ROASTED ASPARAGUS & PEA SALAD

Steps:

• Heat oven to 220C/200C fan/gas 7. Mix the yogurt, mustard and honey together. Add the lemon zest, then add the juice and some seasoning to taste. Squeeze any remaining lemon juice over the watercress.
• Tear the bread into rough chunks and put them on a large roasting tray with the asparagus. Toss both in the rapeseed oil and seasoning, and roast for 10 mins until the asparagus is tender and croutons are golden.
• Meanwhile, cook the eggs in a pan of boiling water for 6 mins, then add the frozen peas and cook for 1 min more. Drain and rinse both under cold water until cool. Peel the eggs, then cut into quarters.
• To assemble, mix the asparagus and peas through the watercress, then toss through the creamy dressing. Nestle in the eggs and croutons, and serve.

ASPARAGUS, SNOW PEA, AND RADISH SALAD

Steps:

• Bring water to a boil in a saucepan. Add asparagus; boil for 1 minute. Add snow peas to asparagus, boil for 1 minute more. Drain and pat dry.
• Transfer asparagus and snow peas to a large bowl. Add radishes, scallions, and dill; toss salad gently to combine.
• Whisk oil, sugar, salt, and pepper together in a small bowl; pour over salad and toss to coat. Set aside at room temperature to allow flavors to blend; about 1 hour. Drizzle lime juice over salad; toss gently until combined.

PEA, ASPARAGUS AND ARUGULA CHOPPED SALAD

Steps:

• Bring a large pot of generously salted water to a boil. Add peas, and cook until tender but still slightly firm, about 2 minutes. Using a slotted spoon, remove peas to a strainer and cool under cold running water. Let dry. Bring water back to a boil. Add asparagus, and cook until tender but still slightly crisp, about 4 minutes. Drain, and cool under cold running water. Dry on a dish towel, then slice into 3/4-inch pieces (there should be about 1 cup). Set aside.
• In a small bowl, whisk together garlic chives, vinegar, mustard, large pinch salt and pepper. Slowly whisk in oil until emulsified. Taste and adjust seasoning; it should be highly seasoned.
• In a large serving bowl, combine arugula, lollo rosso, peas, asparagus, tarragon and daikon radish. Pour about half the dressing on top, and toss to coat vegetables, adding more dressing if necessary. Let sit for 15 minutes. Taste, and adjust seasoning once more before serving.

ROASTED ASPARAGUS AND ARUGULA SALAD WITH SHALLOT VINAIGRETTE

Steps:

• Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes and rewhisk before using.)
• Preheat oven to 400°F. Place asparagus spears on rimmed baking sheet. Drizzle 1/4 cup vinaigrette over and turn to coat, then spread in single layer. Sprinkle with salt and pepper. Roast asparagus until just crisp-tender, about 12 minutes.
• Combine arugula, chives, and asparagus in large bowl. Add remaining vinaigrette and toss to coat. Transfer salad to platter; sprinkle with salt, pepper, and cheese. Serve warm or at room temperature.

ARUGULA AND PEA SALAD

Steps:

• 1. In a medium saucepan cook peas, covered, in a small amount of boiling.
• salted water for 3 minutes. Drain and cool.
• 2. In a large platter arrange peas, green onions, arugula and Swiss chard inches.
• rows.
• 3. In a screw-top jar combine the Strawberry Vinegar and salad oil. Cover.
• and shake well. Drizzle over salad. Store any remaining dressing in the.
• refrigerator.
• To Make Your Own Strawberry Vinegar: In a medium stainless steel saucepan combine 1 cup.
• chopped fresh strawberries and 1 cup cider vinegar. Bring to a boil and.
• reduce heat. Simmer, uncovered, for 3 minutes. Remove from heat. Pour the.
• vinegar-berry mixture through a fine-mesh strainer and let liquid drain into.
• a bowl. Discard the berries. Transfer vinegar to a jar or bottle. Cover.
• tightly with a nonmetallic lid. Chill for at least 1 hour. Store in the.
• refrigerator up to 6 months. Makes 11/4 cups.

ASPARAGUS & SNAP PEA SALAD

Steps:

• In a Dutch oven, bring 8 cups water to a boil. Add asparagus in batches; cook, uncovered, 2-4 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In a small bowl, whisk dressing ingredients until blended. In a large bowl, combine asparagus, tomatoes, snap peas, red pepper and onion. Drizzle dressing over asparagus mixture; toss to coat. Refrigerate until serving., Just before serving, stir in cheese, walnuts and cherries.

CHICKPEA, SALMON AND ARUGULA SALAD

Steps:

• Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Remove skin from salmon and bones if necessary. Pat salmon dry with paper towels; place on cookie sheet. Drizzle with 1 teaspoon oil.
• Bake 18 to 20 minutes or until fish flakes easily with fork.
• Meanwhile, in large bowl, toss together remaining salad ingredients except arugula. In small bowl, mix 1/3 cup oil, the lemon peel, lemon juice, vinegar, agave nectar and mustard with whisk until well blended. Add salt and pepper to taste.
• Pour dressing over chickpea mixture; stir to combine. Stir in arugula. Use 2 forks to flake salmon into bite-size pieces. Add salmon to salad; toss gently. Season with additional salt and pepper, if desired.

ASPARAGUS, SNAP PEA AND AVOCADO SALAD

Steps:

• In a large pot of boiling salted water, cook asparagus until bright green, about 2 minutes. Add snap peas; cook 30 seconds. With a slotted spoon or a small sieve, scoop out vegetables; transfer to a bowl.
• Return water to a boil; add pasta and cook until al dente, according to package directions. Drain; reserving 1 cup pasta water; set pasta aside in colander.
• In pasta pot, melt 2 tablespoons butter over medium heat. Add asparagus, snap peas and garlic; season with salt and pepper. Cook, tossing until vegetables are crisp-tender; about 2 minutes. Add remaining 2 tablespoons butter, cooked pasta, avocado, herbs, cheese, and reserved pasta water. Toss to combine; season with salt and pepper. Serve topped with additional cheese; if desired.

ASPARAGUS AND PEA SHOOT SALAD

Steps:

• Make the dressing: Pulse buttermilk, vinegar, oil, chives, parsley, tarragon, and 3/4 teaspoon salt in a blender until emulsified and pale green. Season with pepper.
• Make the salad: Prepare an ice bath. Bring a medium pot of lightly salted water to a boil. Add peas; blanch until vibrant green, 3 to 4 minutes. Drain in a colander, and transfer to ice bath. Let stand until cool. Drain in colander.
• Arrange asparagus, pea shoots, and peas on a platter. Drizzle with dressing and toss just before serving. Season with pepper.

ROASTED ASPARAGUS AND KALE SALAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Coat asparagus with olive oil in a large bowl. Toss with garlic. Arrange asparagus in one layer on the prepared baking sheet.
• Roast in the preheated oven until tender and lightly browned, 15 to 20 minutes.
• Meanwhile, massage kale with salt in the same bowl used for coating asparagus. The excess olive oil will get on the kale, so don't over massage, or the leaves will get soggy.
• Add tomatoes, feta cheese, and avocado; mix to combine. Cut roasted asparagus in half and mix into salad.