Full of asparagus, peas, herbs, and fresh greens, this salad takes advantage of the best of what's at market in the spring. The charred spring onions bring a great summery, smoky flavor to the dressing.
Ciji Wagner is a chef, independent culinary consultant, and Chief Tasting Officer/R&D Maven for Thunder Beast, a DC-based craft soda company. For the last several years, Ciji has used healthy delicious foods to connect the dots between farmers and those with limited food resources. She seeks to better Washington, DC through reducing food waste while increasing food access.
1 head or half a produce bag of salad greens (kale, arugula, romaine, butter lettuce, etc.), cut or ripped into bite-sized pieces
1/2 cup peas
10-12 large mint leaves, torn into roughly ½ inch strips
1 cucumber, cut into thin half moons
6 stalks asparagus, woody parts removed, cut into thin strips on the bias
2 spring onions
1 lemon, juiced
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup olive oil
Turn your broiler or grill on high and preheat. Put spring onions under the broiler or on grill. Cook until just beginning to char, turning frequently. Remove from heat, let cool.
Once cool, chop the spring onions very fine. In a medium bowl, use a whisk to combine lemon juice, mustard, salt, and pepper. Slowly drizzle in olive oil, whisking constantly. Add chopped onions, mix to combine.
In a large bowl, combine salad greens, peas, mint, cucumber, and asparagus. Toss vegetables with dressing, using tongs to gently turn and coat. Serve immediately.