Texas Living

Spring Herb Salad With Lemon Vinaigrette

By Ellise Pierce 3.3.16

Spring comes softly, with tiny buds on trees and wisps of green popping up through the landscape. The first flavors of the season are likewise quite delicate. This salad pays tribute to spring with two of its hallmark vegetables — asparagus and peas — along with a handful of herbs, all happy together in one dish.


1/4 cup fresh lemon juice (about 1 large lemon)
1 tablespoon minced shallot
1 teaspoon Dijon mustard
Salt and pepper, to taste
1–1 1/2 teaspoons honey
1/2 cup grape-seed oil, or other flavorless oil
10 asparagus spears
1/2 cup fresh peas
2 ounces mixed spring greens
1 tablespoon chopped fresh mint, plus more for garnish
1 tablespoon chopped fresh dill, plus more for garnish
1 tablespoon chopped fresh chives, plus more for garnish
2 tablespoons almond slivers, toasted


Make the vinaigrette. In a small bowl, whisk together the first five ingredients. Still whisking, slowly add the oil until everything comes together. Taste for seasonings. Set aside.

Boil a pot of water and blanch the asparagus and peas for 2 to 3 minutes, until al dente. Transfer vegetables to a colander in the sink and immediately rinse with cold water to stop the cooking process; you may also put them in a bowl of ice water. Let cool completely.

In a large salad bowl, gently toss the spring greens and herbs with 1/4 cup of the vinaigrette. Taste for seasonings. Arrange the greens on a serving platter, and scatter the asparagus and peas evenly on top. Sprinkle with additional herbs and toasted almond slivers.

Makes 2 to 4 servings