Herby Pea Salad

Name: Herby Pea Salad
Ingredients: 1 tablespoon olive oil; 2 medium leeks (white portion only), thinly sliced; 3 small zucchini, halved and sliced; 1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces; 3 cups frozen petite peas (about 16 ounces), thawed; 2 tablespoons each minced fresh chives and parsley; 1 to 2 tablespoons minced fresh tarragon; 3 tablespoons olive oil; 2 tablespoons rice or white wine vinegar; 3/4 teaspoon salt; 1/2 teaspoon Dijon mustard; 1/4 teaspoon pepper

12 ingredients

2 steps

Ingredients

1 tablespoon olive oil
2 medium leeks (white portion only), thinly sliced
3 small zucchini, halved and sliced
1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 cups frozen petite peas (about 16 ounces), thawed
2 tablespoons each minced fresh chives and parsley
1 to 2 tablespoons minced fresh tarragon
3 tablespoons olive oil
2 tablespoons rice or white wine vinegar
3/4 teaspoon salt
1/2 teaspoon Dijon mustard
1/4 teaspoon pepper

Directions

1

In a large skillet, heat oil over medium heat. Add leeks; cook and stir 4-6 minutes or until tender. In a Dutch oven, place steamer basket over 1 in. of water. In batches, place zucchini and asparagus in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 4-5 minutes or until crisp-tender. Remove and immediately drop into ice water. Drain and pat dry.
2

In a large bowl, combine peas, leeks, zucchini mixture and herbs. In a small bowl, whisk dressing ingredients. Pour over salad; toss to coat. Serve immediately.