Recipe: Toss a bright spring salad of asparagus, green peas, and chickpeas with lemon-dill dressing
Serves 4
Hearty spring salads with vegetables and legumes are easy to assemble and packed with protein. Toss a bowl for guests, make one to carry to an end-of-school potluck or a picnic on a fine day, or pack the salad for a brown bag lunch. It's also a good choice for weekend batch cooking. Though green vegetables in the bowl will lose their brightness in the fridge after a few days, that won't affect the taste. This salad of chickpeas features asparagus and peas, the gems of the spring harvest. If fresh peas are available, shuck them and boil them for a couple of minutes; take care not to overcook them. Chilling in ice water prevents them from cooking further after you drain them. Frozen peas are a good choice year-round, and they only require a quick dip in boiling water. Cut asparagus spears into short lengths, chop cucumber, crumble feta, and add plenty of dill and lemon juice for a bright, satisfying bowl. Salt and pepper, to taste
1 bunch fresh asparagus, ends trimmed, and cut into 1-inch pieces
1 cup fresh or frozen green peas
Grated rind and juice of 1 lemon
3 tablespoons olive oil
1 clove garlic, finely chopped
¼ cup coarsely chopped fresh dill
½ English cucumber or 2 mini cucumbers, coarsely chopped
1 shallot, finely chopped
1 can (15 ounces) chickpeas, drained
2 ounces feta, crumbled
Extra fresh dill (for garnish) 1. Have on hand a large bowl of ice water. Line a rimmed baking sheet with a clean kitchen towel or paper towels. Bring a large pot of salted water to a boil.
2. Drop the asparagus and fresh peas (not frozen) into the boiling water. Cook for 1 to 2 minutes, or until they are tender but still bright green. If using frozen peas, add them when the asparagus are tender and cook for 30 seconds. Drain into a colander and transfer the vegetables to the ice water. When they are cold, remove them from the water. Spread out on the towel or paper towels to dry.
3. In a bowl large enough to hold all the ingredients, whisk the lemon rind and juice with a pinch each of salt and pepper. Gradually whisk in the olive oil. Remove the whisk and use a large spoon to stir in the garlic and dill.
4. Add the asparagus, peas, cucumber, shallot, and chickpeas. Toss gently until all the salad ingredients are coated with dressing.
5. Transfer to a platter or plates. Top with crumbled feta. Tear fresh dill sprigs right over the salad as a garnish.
Karoline Boehm Goodnick
Serves 4
Hearty spring salads with vegetables and legumes are easy to assemble and packed with protein. Toss a bowl for guests, make one to carry to an end-of-school potluck or a picnic on a fine day, or pack the salad for a brown bag lunch. It's also a good choice for weekend batch cooking. Though green vegetables in the bowl will lose their brightness in the fridge after a few days, that won't affect the taste. This salad of chickpeas features asparagus and peas, the gems of the spring harvest. If fresh peas are available, shuck them and boil them for a couple of minutes; take care not to overcook them. Chilling in ice water prevents them from cooking further after you drain them. Frozen peas are a good choice year-round, and they only require a quick dip in boiling water. Cut asparagus spears into short lengths, chop cucumber, crumble feta, and add plenty of dill and lemon juice for a bright, satisfying bowl.
Salt and pepper, to taste 1 bunch fresh asparagus, ends trimmed, and cut into 1-inch pieces 1 cup fresh or frozen green peas Grated rind and juice of 1 lemon 3 tablespoons olive oil 1 clove garlic, finely chopped ¼ cup coarsely chopped fresh dill ½ English cucumber or 2 mini cucumbers, coarsely chopped 1 shallot, finely chopped 1 can (15 ounces) chickpeas, drained 2 ounces feta, crumbled Extra fresh dill (for garnish)
1. Have on hand a large bowl of ice water. Line a rimmed baking sheet with a clean kitchen towel or paper towels. Bring a large pot of salted water to a boil.
2. Drop the asparagus and fresh peas (not frozen) into the boiling water. Cook for 1 to 2 minutes, or until they are tender but still bright green. If using frozen peas, add them when the asparagus are tender and cook for 30 seconds. Drain into a colander and transfer the vegetables to the ice water. When they are cold, remove them from the water. Spread out on the towel or paper towels to dry.
3. In a bowl large enough to hold all the ingredients, whisk the lemon rind and juice with a pinch each of salt and pepper. Gradually whisk in the olive oil. Remove the whisk and use a large spoon to stir in the garlic and dill.
4. Add the asparagus, peas, cucumber, shallot, and chickpeas. Toss gently until all the salad ingredients are coated with dressing.
5. Transfer to a platter or plates. Top with crumbled feta. Tear fresh dill sprigs right over the salad as a garnish. Karoline Boehm Goodnick
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