Ingredients
Dressing
- 6 Tablespoons Olive Oil
- 1 teaspoon Dijon Mustard
- 1 teaspoon Lemon Zest
- 1-2 Tablespoons Lemon Juice
- ½ Shallot (minced very fine)
- 1 Tablespoon Champagne Vinegar (or prosecco or white wine vinegar)
- ¼ teaspoon Salt and Pepper
Salad
- 2 Tablespoons Pine Nuts (toasted)
- 1 Bunch Asparagus (cut into 1-2″ pieces, sautéed on the stove top in a little olive oil and salt and pepper)
- ½ Cup Frozen Peas (defrosted in a bowl of water and drained)
- 6 Cups Baby Salad Greens
- ½ English Cucumber (thinly sliced)
- 1-2 Radishes (thinly sliced)
- ⅓ Cup Fresh Mint (chopped)
- ¼ Cup Fresh Basil (chopped)
- ¼ Cup Fresh Parsley (chopped)
- 1 Tablespoon Fresh Chives (chopped)
- ⅓ Cup Feta Cheese
- ½ Cup Roasted Chickpeas
- Olive Oil (for sautéing and dressing)
- Salt and Pepper (to taste)
- 3 Hard Boiled Eggs (halved)
Instructions
- Toast Pine Nuts: Toast the pine nuts in a skillet over medium heat until golden brown, tossing occasionally to prevent burning. Remove from pan and set aside on a plate.
- Defrost Peas: Place the frozen peas into a bowl of cool water to thaw. Once defrosted, drain thoroughly and set aside.
- Roast Chickpeas: Heat the skillet over medium-high heat. Pat the chickpeas dry with paper towels, then toss with olive oil, salt, and pepper. Cook them in the skillet for 8-10 minutes, stirring occasionally until crisp and golden. Remove from heat and set aside.
- Sauté Asparagus: Return the pan to the stove and drizzle in some olive oil. Chop the asparagus into 1-2 inch pieces and add them to the skillet with a pinch of salt and pepper. Cook, stirring occasionally for about 4 minutes until tender. Remove from heat and let cool on a plate.
- Prepare Dressing: In a small bowl, whisk together olive oil, Dijon mustard, lemon zest, lemon juice, minced shallot, champagne vinegar, salt, and pepper until fully emulsified. Set aside.
- Assemble Salad: On a large platter or salad bowl, layer the baby salad greens, asparagus, peas, cucumber slices, radishes, and fresh herbs (mint, basil, parsley, chives). Scatter the toasted pine nuts and roasted chickpeas over the top, then crumble feta cheese evenly.
- Dress and Season: Drizzle the prepared dressing lightly over the salad and toss gently to coat. Add additional salt and pepper to taste.
- Add Eggs: Finally, place the halved hard boiled eggs on top of the salad as a garnish and protein boost.
Notes
- To toast pine nuts evenly, shake the pan often and watch carefully as they can burn quickly.
- Roasted chickpeas add a crunchy texture; be sure to dry them well before roasting to ensure crispiness.
- Hard boiled eggs can be prepared in advance and kept chilled until assembling the salad.
- For a vegan option, omit the feta cheese and hard boiled eggs.
- Use fresh herbs for best flavor and vibrant appearance.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
