A simple vegetable salad to get you through spring and summer. Serve as is or top with toasted nuts and grilled chicken for a complete and healthy meal.
Snow Pea and Asparagus Salad
2 cups (about 8 ounces) snow peas, trimmed and halved crosswise
1 bunch (about 12 ounces) medium asparagus, trimmed and cut into 2-inch pieces
2 tablespoons red wine vinegar
4 tablespoons olive oil
Freshly ground black pepper
1 small shallot, thinly sliced
1/2 cup lightly packed cilantro leaves
1. Bring a large pot of salted water to a boil over high heat, and fill a large bowl with plenty of ice and water. Add the peas and asparagus to the boiling water and cook until bright green and crisp tender, about 1 minute. Drain the blanched vegetables then transfer immediately to the ice water bath. Let the vegetables cool completely, about 2 minutes. Once cool, remove from the water and dry completely between a clean kitchen towel.
2. Meanwhile, whisk together the vinegar, olive oil, 1/4 teaspoon salt and few grinds of black pepper in a large bowl. Toss in the peas, asparagus, shallot and cilantro. Taste and adjust the seasoning as necessary. Serve immediately.
Cook’s Note: If you aren’t a fan of raw onion, soak the thinly sliced shallot in a small bowl of ice water for 15 minutes, then drain and dry completely. This will take away some of the strongly bite from the raw shallot.