Ingredients
Dressing
- 6 Tablespoons Olive Oil
- 1 teaspoon Dijon Mustard
- 1 teaspoon Lemon Zest
- 1-2 Tablespoons Lemon Juice
- ½ Shallot, minced very fine
- 1 Tablespoon Champagne Vinegar (or prosecco or white wine vinegar)
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
Salad
- 2 Tablespoons Pine Nuts (toasted)
- 1 Bunch Asparagus (cut into 1-2″ pieces, sautéed in olive oil, salt, and pepper)
- ½ Cup Frozen Peas (defrosted)
- 6 Cups Baby Salad Greens
- ½ English Cucumber, thinly sliced
- 1-2 Radishes, thinly sliced
- ⅓ Cup Fresh Mint, chopped
- ¼ Cup Fresh Basil, chopped
- ¼ Cup Fresh Parsley, chopped
- 1 Tablespoon Fresh Chives, chopped
- ⅓ Cup Feta Cheese
- ½ Cup Roasted Chickpeas (tossed with olive oil, salt, and pepper, then cooked)
- Olive Oil (for sautéing and roasting chickpeas)
- Salt and Pepper (to taste)
- 3 Hard Boiled Eggs, halved
Instructions
- Toast the Pine Nuts: Heat a pan over medium heat and toast the pine nuts until golden brown, tossing occasionally to avoid burning. Remove them from the pan and set aside on a plate.
- Defrost the Peas: Place the frozen peas in a bowl of cool water to thaw. Once thawed, drain thoroughly.
- Roast the Chickpeas: Dry the chickpeas thoroughly. Turn the heat to medium-high and add a drizzle of olive oil to the skillet. Toss the chickpeas with olive oil, salt, and pepper, then cook for 8-10 minutes, stirring occasionally until they are crisp and roasted. Remove and set aside on a plate.
- Sauté the Asparagus: Return the pan to medium heat and drizzle in olive oil. Add the chopped asparagus pieces along with salt and pepper. Cook, stirring occasionally, until tender, approximately 4 minutes. Remove to a plate and let cool.
- Make the Dressing: In a bowl, whisk together olive oil, Dijon mustard, lemon zest, lemon juice, minced shallot, champagne vinegar, salt, and pepper until well combined. Set aside.
- Assemble the Salad: On a large platter, layer the baby salad greens, defrosted peas, sautéed asparagus, sliced cucumber, radishes, fresh herbs (mint, basil, parsley, chives), toasted pine nuts, feta cheese, roasted chickpeas, and halved hard boiled eggs. Drizzle lightly with the prepared dressing and sprinkle additional salt and pepper to taste on top.
Notes
- To toast pine nuts, use a dry skillet over medium heat and stir frequently to prevent burning.
- Roasted chickpeas can be made ahead and stored in an airtight container for up to 3 days.
- Hard boiled eggs can also be prepared in advance, stored peeled in the refrigerator for up to 5 days.
- Use fresh herbs for the best flavor and vibrant colors.
- Adjust lemon juice amount to your taste for more or less acidity.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian