Start with a handful of peak produce, and you'll have a great salad every time. Asparagus, radishes, peas, and delicate herbs celebrate the bounty of late spring. Remember that the fat in a salad doesn't have to come from oil in the dressing; a drizzle of browned butter brings everything together here.
Bring a large saucepan filled with water to a boil over medium-high. Add radishes, asparagus, and snap peas; cook 3 minutes or until crisp-tender. Drain. Plunge radish mixture into a bowl filled with ice water; let stand 2 minutes. Drain.
Heat a small saucepan over medium. Add butter to pan; cook 2 minutes or until lightly browned and fragrant. Remove pan from heat; stir in rind, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Combine arugula, parsley, and mint in a large bowl. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, oil, and 1 tablespoon juice; toss. Arrange arugula mixture on a platter; top with radish mixture. Drizzle with butter mixture and remaining 2 teaspoons juice. Serve immediately.
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