Equipment
Ingredients
Salad Base
- 250 g asparagus, woody ends removed, chopped into 2cm pieces
- 150 g green peas, fresh or frozen, thawed
- 100 g arugula, washed, thoroughly dried, and roughly chopped
- 50 g red onion, finely diced
Tangy Dijon Vinaigrette
- 45 ml extra virgin olive oil
- 20 ml white wine vinegar
- 15 g dijon mustard
- 1 garlic, minced
- 3 g kosher salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Fill a large mixing bowl with equal parts cold water and ice cubes to create an ice bath. Set this bowl near the stove.
Bring a medium saucepan of generously salted water to a rolling boil at 100°C/212°F over high heat. Add the chopped asparagus and green peas. Blanch until the vegetables are bright green and crisp-tender.
Drain the vegetables immediately using a colander and plunge them directly into the prepared ice bath to rapidly halt the cooking process. Let them sit in the ice water for 2 minutes, then drain thoroughly and pat completely dry with clean kitchen towels or paper towels.
In a small mixing bowl, combine the white wine vinegar, Dijon mustard, minced garlic, kosher salt, and black pepper. Whisk the ingredients together, then slowly stream in the extra virgin olive oil while whisking vigorously until the dressing becomes a smooth, fully emulsified liquid.
In a large serving bowl, combine the thoroughly dried asparagus and peas, diced red onion, and chopped arugula. Drizzle the emulsified Dijon vinaigrette over the top of the vegetables.
Toss the salad gently but thoroughly until all the ingredients are evenly coated in the dressing. Portion into bowls and serve immediately while the arugula remains crisp.
Chef's Notes
- Ensure the blanched vegetables are completely bone-dry before dressing; residual water is the enemy of a clinging vinaigrette and will dilute the flavor profile.
- For the most stable emulsion, ensure the Dijon mustard and vinegar are mixed thoroughly first, serving as the base to accept the olive oil in a slow, steady stream.
- Cut the asparagus and red onion into uniformly small pieces so every forkful yields a balanced distribution of flavors and textures.
- If preparing ahead of time, blanch the vegetables and make the dressing up to two days in advance, but do not combine the dressing with the greens until just before serving.
Storage
Refrigerator: 2 days — Store the vinaigrette and the salad base separately for best results. Dressed salad will wilt quickly and should be consumed immediately.
