The bright green of sugar snap peas, English peas and asparagus lets you know spring is officially in bloom. And this salad, from Teri Turner’s 2019 Whole30 cookbook, “No Crumbs Left: Recipes for Everyday Food Made Marvelous” (HMH; $30) celebrates all three.
Turner suggests blanching the vegetables for crunchiness, color, and flavor and serving them — along with the Lemon Chive Vinaigrette — on a bed of arugula, which is available year-round but best in spring. The salad is a great addition to a barbecue or buffet spread, but equally good for a weeknight dinner, she says.
Psst, the dressing portion of the recipe makes enough to enjoy with this salad and several more.
Spring Greens with Salami Croutons
Serves 4
Ingredients
½ cup extra-virgin olive oil
¼ cup fresh Meyer lemon juice
2 tablespoons chopped fresh chives
1 garlic clove, chopped
1 tablespoon plus 1 teaspoon kosher salt, divided use
¼ teaspoon crushed black peppercorns
5 ounces mixed arugula and watercress
½ cup English peas, blanched
½ cup sugar snap peas, blanched and cut into thirds
8 stalks pencil-thin asparagus, halved and blanched
½ cup diced salami (check label for compliance if doing Whole30)
1 to 2 tablespoons grated Parmesan cheese (optional)
Directions
In a food processor, combine the olive oil, lemon juice, chives, garlic, 1 teaspoon salt and the pepper and process until smooth. Set aside. (You should have about ¾ cup dressing, enough for this salad and several more.)
On a beautiful large platter, make a bed of the greens. Top with the peas, sugar snap peas, and asparagus. Evenly top with the diced salami “croutons” and Parmesan, and finish with your preferred amount of dressing, then toss and serve.
NOTE: This recipe calls for 2 cups of vegetables. If you can’t find one of the vegetables specified, simply use more of another to reach 2 cups. If you’re bringing this to an event, get everything chopped and ready to assemble, tote the ingredients to your destination, then plate the salad before serving.
— From Teri Turner’s “No Crumbs Left: Recipes for Everyday Food Made Marvelous” (Houghton Mifflin Harcourt; $30)
