Thin Asparagus and Petite Peas
Tarragon, Basil, Italian Parsley
Smoked Salmon Rosettes
Cook frozen petite peas in boiling water with salt for about 3 minutes. Add thin asparagus spears and cook for one minute longer. Drain then shock in an ice bath.
Tarragon, Italian Parsley, and Basil
Jacques Pepin’s Vinaigrette in a Jar:
2 tsp chopped garlic
3 Tbs Dijon-style mustard
1/2 tsp salt
1/4 tsp freshly ground pepper
1/4 c red or white wine vinegar
1 c extra virgin olive oil
I also add 2 tsp minced shallot.
Put all ingredients in a jar, screw on the lid, and shake very well.
Toss torn butter lettuce leaves with cooled cooked pasta shells, peas and asparagus, lots of chopped fresh herbs, and Dijon vinaigrette.
Serve with crumbled feta and smoked salmon rosettes made by slicing the smoked salmon into strips with one end thicker than the other. Roll the thick end towards the thin end to make a rosette.
Pretty. Summer. Salad.