Spring Vegetable Salad with Asparagus, Peas and Radishes

Simply Recipes
Serves: 4 Save

Ingredients (17)

  • 1 teaspoon extra-virgin olive oil
  • 1/4 heaping cup sliced almonds
  • 1/8 teaspoon salt, plus more for seasoning the salad
  • 1/2 cup fresh or frozen (defrosted) English peas
  • 6 stalks asparagus, tough ends trimmed 
  • 15 snap peas, strings stripped off
  • 4 radishes
  • 1 head butter lettuce, washed and torn into large pieces
  • 1/4 cup loosely packed fresh mint (or fresh dill, tarragon or a combination), roughly chopped
  • Freshly ground black pepper
  • 2 tablespoons crème fraîche
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Zest of 1/2 lemon
  • 3 tablespoons fresh chives, minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt

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Directions

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