Mint-Infused Spring Pea & Asparagus Salad by Reed Dunn
This bright spring salad is a triple threat when it comes to all things green – peas, asparagus and fresh mint. It’s a perfect side salad for any meal of the da
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Cooking tools:
- Herb infuser
- Pepper mill
- Chef's knife
- Cutting board
- Pot
- Stove
- Colander
- Kitchen timer
- Whisk
- Mixing bowl
Ingredients
- 1 bunch Asparagus
- 1 1/2 cups English Peas
- .25 cup Mint Leaves
- 2 cups Endive (Belgian)
- .25 cup Pistachios, Raw
- 1 Shallot
- .25 cup Extra Virgin Olive Oil
- 2 Tbsp Vinegar, White Balsamic
- Kosher Salt
- Black Peppercorns, Ground Fresh
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