Spring Green Salad with Lemon-Shallot Vinaigrette

This spring green salad is fresh and delicious and a welcome sight when the spring vegetables come into season. The hazelnuts add a nice crunch, while the goat cheese adds a little unexpected creaminess.

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Ingredients for spring green salad on a wooden cutting board - orzo, peas, asparagus, green leaf lettuce, lemon, mint and dressing.

 

Salad servers living some spring green salad from an oval platter.

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How to Make a Vinaigrette

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Spring Green Salad with Lemon-Shallot Vinaigrette

  • Prep Time: 15 m
  • Cook Time: 4 m
  • Total Time: 19 m
  • Servings:
    4

Ingredients

  • 1 bunch asparagus
  • 1 cup peas fresh or frozen
  • 2 cups green leaf lettuce coarsely chopped
  • ½ cup orzo, cooked
  • ¼ cup fresh mint chopped
  • ¼ cup hazelnuts chopped and toasted
  • 2 ounces goat cheese crumbled
Lemon-Shallot Vinaigrette
  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 tablespoon minced shallots
  • 1 lemon zest and juice
  • 2 teaspoons fresh thyme chopped
  • salt and freshly ground black pepper to taste
  • cup olive oil

Instructions

  1. Bring 2 cups of salted water to a boil in medium saucepan. Cut the asparagus into 2-inch pieces. Blanch the asparagus in the water for 3 minutes. Add the peas to the saucepan and cook for 1 minute more. Immediately drain the vegetables and transfer them to an ice bath to stop the cooking process and set their bright green color. (this is called ‘shocking’)
  2. Make the lemon-shallot vinaigrette. Combing the vinegar, Dijon mustard, honey, minced shallots, lemon juice and zest, thyme and black pepper in a small bowl. Drizzle in the olive oil, whisking constantly. Whisk until the vinaigrette comes together and has thickened. Season to taste with salt.
  3. Place the salad greens in a large salad bowl and add the asparagus, peas, orzo and mint. Drizzle some of the vinaigrette over top and toss everything together. Season with salt and freshly ground black pepper. Add additional dressing, if desired. Top with the hazelnuts and the goat cheese. Serve immediately or refrigerate until ready to serve.
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Comments (2)Post a Reply


  1. The 1/2 c. orzo in the recipe, is that the uncooked amount or cooked ? I cooked the 1/2 c. and it was sufficient for the recipe.

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