Spring Chopped Salad
Ingredients
- 4 cups spinach, chopped or sliced
- 4 cups escarole, chopped
- 4 ounces peas, blanched, chilled
- 4 ounces snow peas, raw, cut in ¼-inch pieces
- 4 ounces snap peas, raw, cut in ¼-inch pieces
- 6 ounces asparagus, raw, trimmed, cut in ¼-inch pieces
- 3 ounces scallion or spring onion, thinly sliced, including green part
- 2 or 3 tablespoons each fresh herbs: dill, mint, parsley, chives, tarragon and chervil, sliced thinly or in sprigs
- Sea salt and freshly ground black pepper
- 8 ounces Meyer lemon vinaigrette (see below)
- 4 ounces sheep-milk feta cheese, crumbled
- 3 ounces almonds, toasted, cut in thirds
Instructions
- Combine greens, vegetables and herbs in large bowl (reserve some pretty herb sprigs for garnish, if desired). Sprinkle with salt and pepper. Toss with about 8 ounces of vinaigrette, adding more if necessary. Taste and adjust. Distribute salad between 4 plates. Garnish with feta and almonds, plus herb sprigs if using.
