I’m always looking for a good sidekick to a meal that can double as a quick lunch. I’ve made this dish several times for clients and served it at a luncheon. Grab some fresh in-season spring veggies. Get a pot of water boiling and a bowl of ice to blanche, whip up my shallot vinaigrette and you’ve got a new dish for your meal rotation.

Asparagus, Snap Pea and Tomato Salad

Serves 4-6

1 bunch asparagus

1 cup snap peas

1 cup grape or cherry tomatoes cut in half

1/4 cup shallot vinaigrette

Salt/pepper to taste

Shallot vinaigrette:

1/4 to 1/2 cup  olive oil or neutral oil (half each)

1 tablespoon apple cider or red wine vinegar 

1/2 teaspoon Dijon mustard

1/4 teaspoon honey

1 teaspoon kosher salt

1/4 teaspoon freshly-ground black pepper

1 tablespoon minced shallot

Whisk together. Dress greens or veggies.

Save any leftovers in the refrigerator.

Method

Gather the veggies you are using – adding green beans is a nice choice as well. Get a pot of water boiling, and a bowl of ice water ready for blanching. Once water is at a rolling boil, place asparagus and snap peas in the water, letting them blanche for a couple of minutes. When they turn bright green, place them in the ice water to shock them and hold their color. Take veggies out of the water and pat them dry. I like to cut the asparagus on the bias into bite size pieces. Place them in a bowl with the snap peas and tomatoes halves. Lightly salt and pepper. Pour 1/4 cup shallot vinaigrette over veggies and toss to coat well. Refrigerate until you want to serve. This can and should be made up to 1 day ahead as the flavor develops with age.