Spring Salad Recipe

Inspired by Deuxave

Time30m

Serves4

Rye Crouton, Sugar Snap Peas, Baby Carrots, Asparagus. Green Goddess Aioli, Meyer Lemon Vinaigrette

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Make the Rye Croutons
Preheat your oven to 375°F (190°C). Cut the rye bread into small cubes and toss them with olive oil, salt, and pepper. Spread the cubes on a baking sheet and bake for 10-15 minutes or until golden brown and crispy.
2
Prepare the Vegetables
Blanch the sugar snap peas and asparagus in boiling water for about 2-3 minutes, then transfer them to an ice bath to stop the cooking. Slice the baby carrots into thin rounds.
3
Make the Green Goddess Aioli
In a food processor, combine mayonnaise, fresh basil, minced garlic, lemon juice, and anchovy paste. Blend until smooth and adjust seasoning with salt and pepper.
4
Prepare the Meyer Lemon Vinaigrette
In a small bowl, whisk together Meyer lemon juice, olive oil, honey, Dijon mustard, salt, and pepper until well combined.
5
Assemble the Salad
In a large bowl, combine the blanched sugar snap peas, asparagus, baby carrots, and rye croutons. Drizzle with Meyer lemon vinaigrette and toss gently. Serve with a dollop of Green Goddess Aioli on the side.