Description
A fresh spring salad with crisp asparagus, sweet peas, tender greens, and perfectly jammy soft-boiled eggs tossed in a light lemon Dijon dressing.
Ingredients
Units
Scale
For the Salad
- 1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 1 cup fresh or frozen peas
- 1 1/2 cups spinach
- 1 1/2 cups arugula
- 1/2 cup radishes, thinly sliced
- 1/4 cup red onion, thinly sliced
- 4 large eggs
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Lemon wedges, optional
For the Dressing
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1 to 2 tablespoons fresh herbs, chopped (dill, parsley, or chives)
Instructions
- Bring a pot of water to a rolling boil. Gently lower in the eggs and simmer for 4 to 6 minutes. Transfer immediately to an ice bath. Cool for 5 minutes, then peel.
- Return the water to a boil and lightly salt it. Add the asparagus and cook for about 5 minutes until tender-crisp. Add the peas and cook 1 to 2 minutes more. Drain and transfer to an ice bath. Drain well and pat dry.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and chopped herbs until smooth.
- In a large bowl, combine spinach, arugula, asparagus, peas, radishes, and red onion. Season with salt and pepper. Drizzle with dressing and toss gently.
- Divide onto plates. Halve the eggs and place on top. Serve with lemon wedges if desired.
Notes
- For jammy yolks, 5 minutes is ideal.
- Frozen peas work well. Thaw before blanching briefly.
- Store leftovers in the refrigerator up to 1 day.
- Prep Time: 15 minutes
- Category: Salads
- Cuisine: American
Nutrition
- Serving Size: 1½ cups salad + 1 soft-boiled egg
- Calories: 240 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Cholesterol: 190 mg