Mint-Infused Spring Pea and Asparagus Salad
Reed Dunn of Pesto & Potatoes.
This bright spring pea and asparagus salad is a triple threat when it comes to all things green–peas, asparagus, and fresh mint. It’s a perfect side salad for any meal of the day and works perfectly served alongside a frittata or quiche for brunch.
Using the best seasonal ingredients from the produce aisle, this salad comes together in less than 15 minutes and tastes so perfectly fresh, thanks to the mint-infused vinaigrette made with the help of LĒVO technology.
½ cup fresh mint
1 cup light olive oil
1 bunch asparagus
1½ cups shelled English peas
¼ cup fresh mint leaves, torn into pieces
2 cups endive, chopped
¼ cup shelled pistachios, chopped
1 small shallot, minced
¼ cup mint-infused olive oil
2 tablespoons white balsamic vinegar
cracked black pepper
Pack mint leaves into the LĒVO Herb Pod. Add olive oil and set the LĒVO to Infuse for 1 hour at 160°F.
Once complete, dispense and set aside.
Bring a pot of water to a boil over high heat. Once boiling, season water with kosher salt.
While water is boiling, wash asparagus and cut it into 2- to 3-inch pieces, cutting on a sharp angle.
Add cut asparagus to the boiling water and set a timer for 90 seconds.
After that time, add in shelled English peas and blanch for another 90 seconds.
Drain asparagus and peas into a colander and rinse with cold water to stop the cooking.
Meanwhile, make the vinaigrette by adding minced shallot, mint-infused olive oil, and white balsamic vinegar to a small bowl. Whisk vigorously to emulsify and season with kosher salt and cracked black pepper.
Add blanched asparagus and peas to a large bowl with chopped endive, mint leaves and pistachios. Stir in vinaigrette to coat well and serve.