Ingredients:

  • 6 oz spring mix salad greens
  • 2 oz baby arugula
  • 1 cup sugar snap peas, strings removed and thinly sliced lengthwise
  • 5 medium radishes, shaved into translucent rounds
  • 4 stalks tender asparagus tips, shaved with a peeler
  • 1/4 cup fresh dill and mint leaves, roughly torn
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 small shallot, minced
  • 1 tsp Dijon mustard
  • 0.5 cup extra virgin olive oil
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Prep the snap peas. Take 1 cup sugar snap peas, remove the tough strings, and thinly slice them lengthwise. Note: This exposes the sweet interior peas for better flavor.
  2. Shave the radishes. Use a mandoline or sharp knife to slice 5 medium radishes into translucent rounds until they look like pink stained glass.
  3. Ribbon the asparagus. Take 4 stalks tender asparagus tips and use a peeler to create long, thin ribbons until you reach the woody core.
  4. Build the dressing base. In a small jar, combine 3 tbsp fresh lemon juice, 1 tsp lemon zest, 1 tsp Dijon mustard, and 1 small minced shallot.
  5. Emulsify the vinaigrette. Slowly pour 0.5 cup extra virgin olive oil into the jar, add 0.5 tsp sea salt and 0.25 tsp cracked black pepper, then shake vigorously until the liquid is thick and opaque.
  6. Combine the greens. Place 6 oz spring mix salad greens and 2 oz baby arugula in a large chilled bowl.
  7. Incorporate the vegetables. Add the sliced peas, shaved radishes, and asparagus ribbons to the greens until the colors are evenly distributed.
  8. Add the aromatics. Scatter 1/4 cup fresh dill and mint leaves over the top.
  9. The final toss. Drizzle the vinaigrette over the salad and use your hands or large tongs to lift and turn the leaves until every surface is shimmering.
  10. Taste and adjust. Give it one more tiny sprinkle of sea salt if the flavors don't pop immediately.