Grilled Snow Pea, Snap Pea and Fingerling Salad with Asparagus and Ramps

TOTAL TIME: 55 min
Prep: 30 min
Inactive Prep: 10 min
Cook: 15 min
YIELD: 4 servings
LEVEL: Easy

ingredients

  • For the vinaigrette
  • 4 lemons, zested and juiced
  • 1/2 cup extra-virgin olive oil
  • Salt and freshly cracked black pepper
  • 2 sprigs fresh rosemary, leaves chopped
  • 4 breakfast radishes, thinly sliced into rounds
  • For the grilled vegetables
  • 10 fingerling potatoes, sliced in half
  • Extra-virgin olive oil, for drizzling
  • Salt and freshly cracked black pepper
  • 8 sprigs fresh rosemary
  • 8 ramps, tops and ends trimmed
  • 2 small bunches asparagus, ends trimmed
  • 1 cup (or small handful) snap peas
  • 1 cup (or small handful) snow peas
  • For salad
  • 1 cup chopped pecorino
  • 4 cups arugula
  • Fleur de sel
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

For the vinaigrette:
To a medium bowl, add the lemon zest and juice, and salt and pepper, to taste, and whisk in about 1/2 cup extra-virgin olive oil. Add the chopped rosemary and breakfast radishes to the bowl and toss.

Grilled vegetables:
Put the potatoes into a bowl with a drizzle of extra-virgin olive oil, salt and pepper, to taste, and toss to combine. Put the potatoes into a wire basket with 8 sprigs rosemary and put on the grill. After about 2 to 3 minutes, flip and brown on other side. Remove the potatoes from the grill and set aside until cool enough to handle. When ready, roughly chop and add them to the vinaigrette.

Add the ramps, asparagus, snap peas and snow peas to a medium bowl. Drizzle with some extra-virgin olive oil to lightly coat and season with salt. Toss and put into another wire basket and put on the grill. Remove from the grill and set aside until cool enough to handle. When ready, roughly chop and add them to the vinaigrette.

For the salad and plating:
Add the pecorino and the arugula to the bowl with the vinaigrette and grilled vegetables and toss together. Season with salt and pepper, to taste, if needed. Arrange a large mound of salad on the middle of each plate and sprinkle with fleur de sel.

Explore More On

All Topics
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.