Spring Salad of Asparagus, Peas, and Haricots Verts

Spring Salad of Asparagus, Peas, and Haricots Verts
This salad of simply cooked spring vegetables tastes as refreshing as it looks. Victoria de la Maza
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Fresh, pretty, and oh-so-healthy, this salad is really all about simply cooked spring vegetables. Peas, asparagus, and haricots verts combine to make a sublime combination that’s as tasty as it looks. I love mint and basil leaves scattered around, and I also add tarragon and parsley, but you can certainly use only one herb or a combination of whatever you have.

A simple vinaigrette with champagne vinegar, olive oil, and lemon juice is all I need to dress it up. Do dress the salad when the vegetables are warm, as they will absorb the flavors better, but leave adding the herbs until just before serving, as they will wilt if mixed with the warm ingredients. Keep the salad in the fridge, covered, until ready to serve.

Serves 4 as a main, 6 as a side
  • 12 ounces haricots verts (French green beans), trimmed
  • 1 pound thin green asparagus, trimmed (about 1 inch from the bottom) and cut to same size as haricots verts
  • 10 ounces fresh peas
  • 6 tablespoons olive oil
  • 2 tablespoons champagne vinegar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup fresh mint leaves, stems removed
  • 1/4 cup parsley, stems removed
  • 2 tablespoons fresh tarragon, chopped
In a sauté pan filled with 1/2 inch of boiling water, cook the asparagus and haricots verts for about 4 to 6 minutes, or until slightly tender but still firm and crisp. Strain, pat dry, and place in a salad bowl. Cover with aluminum foil to just keep warm.

In a saucepan filled with 1 inch of boiling water, cook the peas until just tender, about 3 minutes. Strain, add to the bowl of asparagus and beans, and keep covered with the foil.

In a small bowl, whisk together the olive oil, vinegar, and lemon juice. Season with salt and pepper. Pour over the vegetables, toss carefully, and chill.

Just before serving, garnish the salad with the fresh herbs. Serve cold.

Victoria de la Maza
Victoria de la Maza
Author
Victoria de la Maza is an award-winning cookbook author, columnist, and international TV host. Passionate about great food, she combines American traditions with her European heritage to create classic-with-a-twist recipes and ideas for stylish entertaining at home. Subscribe to her weekly newsletter, "Diary of a Serial Hostess,” at VictoriaDeLaMaza.substack.com
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