Spring Vegetable Arugula Salad
Welcome to our recipe blog, a haven for food enthusiasts seeking delightful and mouthwatering dishes to satisfy their culinary cravings. As we immerse ourselves in the vibrant and ever-changing world of food, we're excited to share a recipe that captures the essence of spring: the Spring Vegetable Arugula Salad with Labneh, Asparagus, Peas, and Favas.
Spring is a magical season when nature awakens, and the earth offers an abundance of fresh, vibrant produce. It's a time when we bid farewell to the cold winter months and welcome the warm sunshine, blooming flowers, and the crispness of newly sprouted vegetables. In this recipe, we've combined some of the season's finest offerings to create a salad that celebrates the flavors of spring and provides a refreshing and nourishing experience.
The star of this salad is the arugula, with its peppery and slightly bitter notes that add depth to the dish. Paired with blanched asparagus, sweet peas, and tender fava beans, this salad showcases the harmony of colors, textures, and flavors that epitomize the bountiful spring season.
To enhance the creaminess and tanginess of the salad, we've incorporated labneh, a strained yogurt that lends a luxurious and velvety texture. Its subtle acidity beautifully complements the freshness of the vegetables, creating a delightful balance in every bite. However, if labneh is not readily available, Greek yogurt can be an excellent alternative.
INGREDIENTS:
1 pound asparagus, tough ends trimmed
1 cup shelled fresh peas
1 cup shelled fresh fava beans
4 cups baby arugula
1 cup labneh (strained yogurt) or Greek yogurt
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
Zest of 1 lemon
Salt and pepper to taste
Prepare the vegetables:
Blanch the asparagus: Bring a large pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes, until crisp-tender. Drain and transfer the asparagus to a bowl of ice water to cool. Once cooled, cut the asparagus into 2-inch pieces.
Blanch the peas and fava beans: Using the same pot of boiling water, blanch the peas for 1 minute and then the fava beans for 3 minutes. Drain and transfer to the ice water bath. Once cooled, peel the skins off the fava beans and set aside.
Make the dressing:
In a small bowl, whisk together the labneh (or Greek yogurt), extra-virgin olive oil, lemon juice, lemon zest, salt, and pepper. Set aside.
Assemble the salad:
In a large serving bowl, combine the arugula, blanched asparagus, peas, and fava beans.
Drizzle the dressing over the salad and gently toss to coat the vegetables evenly.
Serve:
Divide the salad into individual plates or bowls.
Garnish with additional lemon zest and freshly ground black pepper, if desired.
Serve immediately and enjoy the vibrant flavors of the Spring Vegetable Arugula Salad.
Note:
Feel free to customize it by adding other seasonal vegetables or your favorite toppings, such as radishes, cherry tomatoes, or toasted nuts, to elevate the dish even further.
We hope you enjoy making and savoring this Spring Vegetable Arugula Salad with Labneh, Asparagus, Peas, and Favas. It's a delightful dish that celebrates the freshness and colors of the season. Stay tuned for more delicious recipes on our blog!
Our goal is to inspire you to embrace the joy of cooking and explore the vast possibilities of seasonal ingredients. Whether you're an experienced chef or a passionate home cook, this Spring Vegetable Arugula Salad offers a delightful canvas for your creativity.