SPRING BREAD SALAD WITH ASPARAGUS , RADISHES , PEAS , AND MINT
Serves 6
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 in box ) olive oil . When the oil shimmers , add the bread and cook , turning partway through , until browned , about 4 minutes . Add to the vegetable mixture .
Add the mint , pea tendrils , and vinaigrette and toss to dress . Season with more salt and pepper if desired and garnish with a flurry of chives , snipped with kitchen shears .
Fresh chives , for garnish
Preheat the oven to 425 degrees .
Cut the asparagus into 2-inch pieces , discarding the tough ends . Arrange pieces in a single layer on a baking sheet , drizzle with 1 tablespoon of the olive oil , and season with salt and pepper . Give the pan a shake to coat the asparagus . Roast until the pieces are tender but still a bit crunchy , about 5 minutes . Set aside to cool to room temperature .
Combine the asparagus , peas , and radishes in a medium bowl .
Heat a medium skillet , preferably cast iron , over medium-high heat , then pour in the remaining 2 tablespoons
MACERATED SHALLOT VINAIGRETTE
Makes about ½ cup
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
Combine the shallots and rice vinegar and allow to macerate for at least 20 minutes or up to overnight . Whisk in the olive oil and pepper . You could store this in your fridge for up to a week , but you ’ ll get the freshest , brightest flavor if you use within 24 hours .