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Spring Chopped Salad with Arugula and Asparagus

Spring Chopped Salad with Arugula and Asparagus


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Serves
4
Prep
5 min
Cook
30 min
Ingredients

16 oz baby arugula

1 cup asparagus, rough chopped and flash sauteed

1/2 cup radicchio, rough chopped

2 tablespoons pumpkin seeds, toasted

Directions

Salad

In a large bowl, combine all salad ingredients, and toss with vinaigrette.

Lemon Vinaigrette

Whisk all ingredients together, and keep chilled until ready to use.

6 Minute Eggs

Bring water in medium saucepot to a rapid boil.

Using a spoon, gently place 3 eggs into the water.

Set a timer for 6 minutes.

Then fill a medium bowl with ice water and have it ready for the eggs.

When the timer is up, gently retrieve eggs and place in ice bath.

Let rest until ready to serve.

The yolk in the middle should only be slightly cooked, creating a perfectly creamy, delightful egg!

Salad

Whisk all ingredients together, and keep chilled until ready to use.

Add more flare and flavor to your salad with some of the following seasonal ingredients:

Fingerling Potatoes, quartered and roasted

Fresh Spring Peas

Purple Daikon Sprouts

Chives

Fresh Chorizo, thinly sliced and cooked over medium-high heat for 5 minutes

Young Fava Beans

Edible Flowers