Color Me Domestic - Al Fresco Spring Salad

Summer has arrived which has almost everyone outside as much as possible. It sure is true for me! When looking for a recipe for this mild evening I wanted fresh, seasonal ingredients and light but full flavors.

And thus the Al fresco Spring Salad was created.

Seasonal favorites, peas, asparagus and shallots are mixed in with cheese filled pastas and moroccan sausages and topped with a dressing of olive oil, lemon juice, lemon zest and mint.

What I love about dishes like this is you can add or subtract the pasta and the meat to fit your need and the flavors will still be excellent. When I make a "salad" for dinner I do always try to beef it up with a grain and a protein.

Al fresco Spring Salad (adapted from Fit Bottomed Eats)

Ingredients

 - 2 1/2 cup fresh peas, shelled (frozen acceptable but not ideal)

 - 1 bunch of asparagus, trimmed into 1-inch pieces

 - 1 small shallot, thinly sliced

 - 1/2 cup fresh mint leaves, cut into small strips

 - 1/4 cup extra virgin olive oil

 - 1 lemon, zested then sliced and juiced

 - salt & pepper to taste

 - 1 package of refrigerated cheese stuffed pasta (optional)

 - Moroccan or Mediterranean style sausages (lamb, chicken, beef) (optional)

 - grated Parmesan cheese (optional)

Process

Bring a small pot of salted water to a boil. If you're making pasta bring a second pot of salted water to a boil that is big enough for your pasta.

While water warms up, cut up asparagus and set aside. Shell peas (probably not a bad idea to do this before you start the water as it can take a while) and set aside. Also cut shallot and mint then zest and juice your lemon. Toss shallot and lemon juice together. Set aside zest and mint (can be in the same bowl).

Grill sausages if you're using them.

Prepare an ice bath and place strainer in sink.

Once small pot of water boils add fresh peas and cook for 2 minutes (if using frozen follow directions on package). At 2 minutes drain peas and transfer them immediately to the ice bath. Re-strain the peas out of the ice bath after they've sat for a few minutes and fish out any ice chunks. Pat peas dry with a paper towel and put in serving bowl.

Re-fill pot with salted water and bring to a boil. Prepare another ice bath. Now it is time to cook the asparagus for 2 minutes. At 2 minutes drain asparagus and transfer immediately to ice bath. Re-strain the asparagus and pat dry with a paper towel and mix with peas in serving bowl. 

Toss together peas, asparagus, shallot, lemon juice, olive oil, mint and lemon zest and any additional ingredients you've added. Top each serving with a pinch or two of cheese and enjoy!