Page 19 - Allisons Magazine Issue #95

This is a perfectly delightful spring salad, featuring fresh veggies and a
peppery vinaigrette kissed with honey.

A RUSTIC SPRING AFFAIR asparagus, pea, and radish salad

recipes by patterson watkins | photography by shana smith
SERVES 6

1. To make the dressing, whisk together the vinegar, olive oil, honey, salt, and ¼ cup apple cider vinegar
pepper in a large bowl until blended. Fold in the mint. 3 tablespoons olive oil
2 tablespoons honey
2. Toss in the asparagus, peas, and radishes until coated. Arrange on a platter, ½ teaspoon salt
and garnish with pea shoots. ¼ teaspoon black pepper
½ cup fresh mint, chopped
Tips: Fresh peas are best, but frozen (good-quality) peas will work as well. 2 bunches asparagus, trimmed,
Incorporate as many colors as possible. If you prefer white or purple asparagus, blanched, and cooled
combine it with the traditional green. 2 cups fresh English peas, blanched
and cooled
2 cups snap peas, blanched and cooled
1 cup sliced assorted radishes, quartered,
blanched, and cooled
Pea shoots, for garnish

For video versions of these delicious dishes, visit americanlifestylemag.com/video

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