This pretty composed salad is oh so very spring. It's a tumble of asparagus, peas, and Little Gem lettuces, which have the crunch of romaine but small enough leaves that you can serve them whole. The make-ahead tangy mustard vinaigrette has a surprise ingredient: nigella seeds. They provide a delicate allium note—like scallions, only subtler.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare an ice bath. Cook asparagus in a small pot of generously salted boiling water 1 minute. Add peas; cook 15 seconds more. Drain vegetables and transfer to ice bath until cold. Drain and pat dry.

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  • In a jar with a resealable lid, combine cream, lemon juice, vinegar, mustard, nigella seeds, and oil; generously season with salt and pepper. Seal lid and shake vigorously until thick and creamy. Toss asparagus and peas with enough dressing to lightly coat.

  • Toss lettuce leaves with more dressing to lightly coat and arrange on a platter in a single layer. Top leaves evenly with asparagus mixture, and serve with remaining dressing alongside.

Cook's Notes

The dressing can be made up to three days ahead and refrigerated in its jar. Shake vigorously before using.

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