Herb Garden Salad

Name: Herb Garden Salad
Ingredients: 3 large eggs; 1 1/4 teaspoons kosher salt, divided; 1 pound asparagus, ends trimmed, cut into 2-inch pieces; 2 cups sugar-snap peas, trimmed; 1 small garlic clove, minced; 1 teaspoon lemon zest; 1 tablespoon fresh lemon juice; 1 tablespoon white-wine vinegar; 3 tablespoons extra-virgin olive oil; 1/4 teaspoon black pepper; 1 bunch watercress; 1/2 cup fresh flat-leaf parsley; 1/4 cup fresh mint leaves

13 ingredients

5 steps

Ingredients

3 large eggs
1 1/4 teaspoons kosher salt, divided
1 pound asparagus, ends trimmed, cut into 2-inch pieces
2 cups sugar-snap peas, trimmed
1 small garlic clove, minced
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 tablespoon white-wine vinegar
3 tablespoons extra-virgin olive oil
1/4 teaspoon black pepper
1 bunch watercress
1/2 cup fresh flat-leaf parsley
1/4 cup fresh mint leaves

Directions

1

Place eggs in a saucepan; add cold water to cover. Bring to a boil; remove from heat, cover, and let stand 12 minutes. Run eggs under water to cool; peel eggs, cut in half, and reserve.
2

Meanwhile, bring a large pot of water to a boil with 1 teaspoon salt; place a large bowl of ice water near stove. Boil asparagus 2 minutes or until bright green. Transfer asparagus immediately to ice water (reserve boiling water). Reserve ice water and repeat with snap peas, boiling 1-2 minutes. Drain and pat dry.
3

In a bowl, combine garlic, lemon zest and juice, vinegar, oil, remaining 1/4 teaspoon salt, and black pepper. In a serving bowl, combine asparagus, peas, watercress, herbs, and eggs. Just before serving, drizzle salad with dressing and toss to combine.
4

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