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Spring Salad of Asparagus, Ramps, Snap Peas, and Peas, with Poached Egg and Lemon Zest Vinaigrette
http://www.seriouseats.com/recipes/2012/04/spring-salad-of-asparag...
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Ingredients
categorized
original
6 tablespoons extra-virgin olive oil
2 tablespoons juice from 1 or 2 lemons
2 teaspoons grated zest from 1 lemon, plus a few extra thin threads of zest for garnish
2 tablespoons finely minced fresh parsley leaves
1 small shallot, minced (about 1 tablespoon)
Kosher salt and freshly ground black pepper
1 cup fresh shelled English peas or 1 cup defrosted frozen peas
2 cups fresh sugar snap peas, strings removed, ends trimmed, cut into 1/2-inch pieces on the bias
1 pound asparagus, stalks trimmed, tips removed, tips and stalks reserved separately
2 to 3 tabespoons extra-virgin olive oil
4 large very fresh eggs
2 tablespoons distilled white vinegar
2 tablespoons canola or vegetable oil
8 to 12 whole ramps, ends trimmed and cleaned
2 cups tender pea or snow pea shoots, thick stalks trimmed and discarded
Ingredients
categorized
original
This recipe is
vegetarian
This recipe is
gluten-free
Produce
1 lemon, zest from
(
2
teaspoons
)
1 or 2 lemons, juice from
(
2
tablespoons
)
Asparagus
(
1
pound
)
English peas or, fresh
(
1
cup
)
Parsley, fresh leaves
(
2
tablespoons
)
Pea or snow pea shoots, tender
(
2
cups
)
Ramps, whole
(
8
)
Shallot, minced (about 1 tablespoon), small
(
1
)
Sugar snap peas, fresh
(
2
cups
)
Condiments
Distilled white vinegar
(
2
tablespoons
)
Cooking & Baking
Canola or vegetable oil
(
2
tablespoons
)
Kosher salt and freshly ground black pepper
(
1
)
Olive oil, extra-virgin
(
6
tablespoons
)
Tabespoons extra-virgin olive oil
(
2
)
Refrigerated
Eggs, large very fresh
(
4
)
Preparation
Read recipe preparation on
seriouseats.com
Serious Eats
www.seriouseats.com
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Social Stats
56.5
Rating
1-100
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Tweets
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Views
304
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Recipe Stats
Published April 19, 2012 (10 months ago).
51 people saved this recipe.
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