Realized that I had a lot of produce left this week, and so made a quick dinner for us of this salad along with warm lentils with bacon (lentil recipe from Mark Bittman's How to Cook Everything -- a fantastic recipe that I make often).
The salad was just made with the fresh ingredients that I had on hand. So often in a salad, you look for something to add "just a bit of color" but this dish was remarkable in all it's greenness -- it was fresh looking and delicious.
I used (amounts are approximate):
1/2 cup shelled sugar peas.
1/2 cup asparagus, blanched in salty water for one minute and cooled.
2 cups arugula, torn or cut
1 tablespoon lemon zest
olive oil
juice from 1/2 lemon
In a bowl, mix asparagus with lemon zest.
Add peas and lemon juice. Toss
Add arugula, some olive oil. Toss.
Adjust taste with salt and pepper.
