This salad has been a hit at dinner parties, lunches, and spring holidays alike. Its visual beauty, refreshing taste, and universal appeal make it a favorite—even among those who aren't typically salad enthusiasts.
Ingredients:
1 bunch of asparagus
Olive oil
Salt & pepper
1 cup blanched peas
Handful of radishes
4 slices of torn sourdough bread
Chopped mint
Microgreens
Shallot vinaigrette
Chives
Bib lettuce
Directions:
Cut the asparagus into 2-inch pieces, toss them in olive oil, salt, and pepper. Lay them flat on a baking sheet and roast at 425 degrees Fahrenheit for about 5 minutes. Set aside to cool to room temperature.
In a bowl, combine the peas, radishes, and roasted asparagus. Toss gently.
In a mixing bowl, toss the bread with salt and olive oil until all pieces are coated. Heat a medium cast iron skillet over medium heat and cook the bread on both sides until browned. Add the bread to the vegetable mix.
Start the base of your salad with the bib lettuce. Then add the vegetables and bread on top for the second layer. Garnish with shallot vinaigrette, chives, mint, salt, and pepper.
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