the definition of spring

This salad screams “SPRING!” English peas, check. Sugar Snap Peas, got ’em. Asparagus, you betcha. Radishes, for sure. Mint, yup. The instructions for the recipe look long, but once you get the water boiling and the bowl of ice water set up, it comes together in a snap. Just be sure to blanch the asparagus last so that the water doesn’t take on the taste until the end.

I found the fresh English peas at Trader Joe’s. I don’t like frozen peas, but I loved these! I’m not sure how long they will be in stores, but get them while you can!

The end of the month is a week away so I want to take this opportunity to remind you about the April contest. To be eligible to win, you either need to leave a comment on every post in April beginning with the post from April 1st and continuing through the end of the month. And/Or you may also enter by following Harmony Boards on Instagram and getting 5 of your friends to follow. GO HERE for all the rules and details.

Several of you are playing along by leaving comments on these posts, thank you! But I have to let you know that a few of you need to go back and be sure you’ve posted on all the posts, right off the bat a couple of you missed commenting on the April 1 post, so if you’re playing, please double-check before the end of the month. I want you all to be eligible to be in the drawing! If you haven’t started playing, it’s not too late, please join in.

Asparagus, Radish, and Mixed Pea Salad with Mint and Hazelnuts

Dressing

• 1/4 cup apple cider vinegar
• 2 tablespoons honey
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 1/2 cup fresh mint leaves, minced

Salad

• 2 cups fresh English peas
• 2 cups sugar snap peas
• 1 bunch radishes, quartered
• 1 bunch asparagus, ends snapped off
• 1/2 cup toasted and skinned hazelnuts

Dressing: In a large bowl, whisk together the vinegar, honey, salt, and pepper. Slowly drizzle in the olive oil, while whisking, until blended. The mint will be added later.

Salad: Bring a large pot of water to a rolling boil. Fill a large bowl halfway with ice and then add cold water to cover the ice.  Add the English peas to the boiling water and blanch for 30 seconds, use a hand-held strainer or a spider to lift out the peas and immediately drop them in the ice water. Add the sugar snap peas to the boiling water and blanch for 1 minute, use the spider to remove, and add to the bowl of ice water with the English peas.  Add the radishes to the boiling water and blanch for 30 seconds, remove with a spider and add to ice water.  Once the radishes are completely chilled, use the spider to remove the peas and radishes onto paper towels to drain.

Add more ice to the bowl if needed. Add the asparagus to the boiling water and blanch for 90 seconds, use a spider to remove to the ice water until chilled, and then drain on more paper towels.

Once all the vegetables are well drained, add to the mint to the dressing and whisk to combine, then add all the vegetables to the bowl and toss until coated with the dressing. Arrange on a platter and sprinkle with the hazelnuts just before serving.

Serves 6 to 8

Note: In a comment on yesterday’s post with the recipe for the Tangerine and Bengal Spice cake with fresh chamomile flower garnish, Ronnie asked if I grow my own chamomile. I do and I told her I’d add a photo at the end of this post. Here you go Ronnie, those tiny white and yellow flowers in the back are the chamomile. xoxo

They look more scarce and picked over in my garden because I not only used them for the cake but I use them daily on Harmony Boards.