Raw Asparagus Salad with Peas and Goat Cheese
Serves 4
15 mins prep
4 mins cook
20 mins total
Thin-sliced asparagus is crisp, fresh, and spring-sweet. It's the star of this asparagus salad, tossed with green peas, radishes, arugula, soft goat cheese and a creamy vinaigrette balanced with lemon and a touch of honey.
Creamy Lemon Vinaigrette
Salad
Make the vinaigrette
Combine 3 tablespoons extra-virgin olive oil, 2 tablespoons white wine vinegar, 2 tablespoons fresh lemon juice, 1 tablespoon plain Greek-style yogurt, 1 tablespoon honey or granulated sugar, 1 teaspoon kosher salt and 1 teaspoon freshly grated lemon zest in a jar and shake to blend, or whisk in a bowl until smooth and creamy.
Assemble the salad
Snap off the tough ends of 1 ½ pounds fresh asparagus where they naturally break. Thinly slice the asparagus on the diagonal.
Bring a saucepan of water to a boil and drop in 1 cup shelled peas. Cook until they're tender and bright green, 3-4 minutes, then drain in a colander and rinse under cold water. Transfer to a serving bowl.
Add the 3-4 thinly sliced radishes, 3 thinly sliced green onions, 2 cups baby arugula greens and ½ cup soft goat cheese to the bowl. Pour the dressing over the salad and toss well. Sprinkle with ¼ cup chopped pistachios or almonds and serve.