Spring Harvest Salad with Herbs and Tarragon Dressing

Serves 4

This spring salad is a perfect addition to any BBQ. It's vibrant and bright with crispy sweet snap peas, asparagus, and tender English peas, all tossed in a light and aromatic tarragon dressing. I hope you get in the kitchen with your friend and family and make this salad together. I like to serve mine with a crispy, chicken cutlet. Enjoy!

Ingredients for Salad

1 head of butterhead lettuce, washed and leaves removed and gently torn into bite size pieces
2 ½ cups of arugula
1 cup of microgreens (I used Aerofarm micro rainbow mix)
8 ounces of sugar snap peas, strings removed and thinly sliced lengthwise
10 ounces of English peas, unshelled
1 pound of asparagus, remove the tough stem (snap off the bottom end by bending it until it breaks or use a knife to cut off 1 inch from the bottom) and slice on a diagonal 1 inch thick.
½ cup of coarsely chopped pistachios (or any nut that you like)
¼ cup of grated Parmigiano Reggiano cheese
2 Tablespoons of finely chopped, fresh dill
2 Tablespoons of finely chopped, fresh chives
Kosher salt and black pepper

Ingredients for 1 Cup of Tarragon Dressing

1 Tablespoon of finely chopped fresh tarragon
2 teaspoons of minced shallots
1 Tablespoon of dijon mustard
¼ cup of champagne vinegar
¾ cup of extra virgin olive oil
Kosher salt and black pepper

Directions for Salad

1. Prepare an ice bath: fill a large bowl halfway with ice and water. Place a mesh strainer inside the bowl.
2. Over high heat, bring a large saucepan of water to boil. Add a generous amount of salt.
3. Once water is boiling, add asparagus and english peas. Cook for 1-2 minutes or until tender.
4. Remove the veggies with a slotted spoon and immediately put them in the ice bath for 1 minute (this is called shocking-it stops the cooking process).
5. Place on a paper towel-lined plate to drain.

Directions for Tarragon Dressing

1. In a medium bowl, whisk together tarragon, shallots, dijon mustard, and vinegar. Season with salt and pepper.
2. Gradually whisk in the olive oil with a slow, steady stream. Whisk constantly until it’s emulsified (it will appear thick and creamy with a nice glossy appearance). Taste and add additional salt and pepper if needed. The dressing can be stored in an airtight container for up to 3 days in the refrigerator.

Putting the Salad Together

1. In a large bowl, add your blanched asparagus and peas, snap peas, and herbs to the bowl. Add 2 tablespoons of dressing to the bowl and mix to evenly combine. Season with salt and pepper.
2. Add the butterhead lettuce, arugula, and microgreens. Add 2 tablespoons of dressing and toss to combine. Add more dressing if needed.
3. Add the chopped pistachios and grated parmesan on top. Pair the salad with your favorite BBQ dish. Enjoy!