Bright Spring Salad with Basil Lemon Vinaigrette
Bright Spring Salad with Basil Vinaigrette
While arugula is a fairly sturdy green, you don't want to assemble this salad more than an hour before serving. If preparing for a picnic, you can assemble the salad up to an hour ahead of time, or leave the dressing on the side.
- Author
- Marguerite
- Prep Time
- 15 minutes
- Servings
- 40-6
Ingredients
- ⅓ cup tightly packed fresh basil, leaves only
- 1 clove garlic, peeled and smashed
- ⅓ cup freshly squeezed lemon juice (from about 4 lemons)
- 2 teaspoon Dijon Mustard
- 2/3 cups extra virgin olive oil
- Kosher salt and freshly cracked pepper to taste
- 5 ounces baby arugula
- 2 radishes, thinly sliced
- 1 green onion, thinly sliced on a bias
- 1 carrot, thinly sliced on a bias
- ½ cup frozen peas, thawed and drained of any excess water
- ½ cup crumbled feta cheese
- ½ cup roasted salted pistachios, roughly chopped
Directions
- Make the dressing: in a food processor or the blending jar of an immersion blender, pulse together the basil, garlic, lemon juice and mustard until well combined. with the food processor running, slowly drizzle in the olive oil a little at a time to create an emulsified dressing. Add salt and pepper to taste.
- Assemble the salad: Add the greens to a bowl and toss with about half the dressing. Layer on the other ingredients and toss just once or twice to combine. Drizzle with remaining dressing, season to taste with salt and pepper, and serve.