Asparagus and Radish Salad with Dill Vinaigrette by
Inspired by BigOven.com
Ingredients
3/4lb Veggie Box asparagus
1 cup fresh or frozen green peas
1 cup Veggie Box radishes, thinly sliced
Full share Veggie Box salad mix
1/4 cup fresh lemon juice
1 Tablespoon fresh Veggie Box dill, chopped
1 Tablespoon Dijon mustard
2 teaspoons sugar
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup canola oil
Instructions
Step 1 - Bring a large pot of salted water to a boil over high heat. Cut asparagus in half crosswise and in half lengthwise if stems are very thick.
Step 2 - Add asparagus (and peas, if using fresh peas, not frozen) to boiling water, cook for 1 minute or until desired tenderness if reached. Drain and plunge into an ice water bath to stop the cooking process. Drain again and pat dry.
Step 3 - In a large bowl, combine asparagus, peas, radishes and arugula.
Step 4 - In a medium bowl, whisk together the lemon juice, dill, mustard, sugar, salt and pepper. Gradually whisk in oil. Pour over salad and toss. Serve immediately.
Step 2 - Add asparagus (and peas, if using fresh peas, not frozen) to boiling water, cook for 1 minute or until desired tenderness if reached. Drain and plunge into an ice water bath to stop the cooking process. Drain again and pat dry.
Step 3 - In a large bowl, combine asparagus, peas, radishes and arugula.
Step 4 - In a medium bowl, whisk together the lemon juice, dill, mustard, sugar, salt and pepper. Gradually whisk in oil. Pour over salad and toss. Serve immediately.