Spring Bread Salad with Asparagus, Radishes, Peas & Mint
Featured in our Spring 2022 article, It's Spring, this spring bread salad is a delicious and refreshing side to any spring meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.peachythemagazine.com.
Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Cast iron skillet
- Kitchen shears
- Whisk
- Measuring spoon
- Measuring cup
- Pot
- Colander
- Spatula
Ingredients
- 1 pound asparagus
- 3 tablespoons olive oil
- 1 cup shelled fresh peas, blanched
- 2 bunches of mixed radishes, halved
- 3 cups torn bread
- 2 tablespoons chopped fresh mint
- 2 cups pea tendrils or pea shoots
- 3 tablespoons Macerated Shallot
- Vinaigrette (see recipe below)
- Fresh chives, for garnish
- 1 shallot, finely diced
- 2 tablespoons seasoned rice wine vinegar or enough to just cover the shallots
- 1/4 cup olive oil
- A couple twists of pepper
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