Spring Pea Potager Salad

This Thursday we’re looking back to Issue No. 6 with a vibrant Spring recipe from our favorite garden guru, Valerie Rice. Enjoy!

Spring Pea Potager Salad

– 1 bunch thick asparagus, woody ends removed
– 4 ounces shiitake mushrooms, stems removed
– 2 tablespoons olive oil
– 2 cups fresh shucked peas, blanched
– 1 handful pea shoots
– Juice of 1/2 lime
– 2 tablespoons finishing olive oil
– Sea salt and cracked pepper
– 1/4 cup crumbled pecorino cheese
– 1 tablespoon fresh mint leaves, torn

Drizzle the olive oil on the asparagus spears and shiitake mushrooms. Set your grill or grill pan to high. Once it’s screaming hot, sear the veggies quickly, moving them around the grill about 2-3 minutes total. You want the asparagus to blister but still maintain a crunch and the shiitakes to toast nicely with grill marks on the outside. Remove to a sheet pan to cool and season with kosher salt. Once you can handle the asparagus, slice the tips off (about 2 inches) and slice them in half down the middle lengthwise. The remaining stalk should be sliced in coins. Next slice shiitake mushrooms in strips.

In the prettiest bowl you can find combine the asparagus, shitakes, pea shoots, and peas. Squeeze lime juice over the top and drizzle with top shelf olive oil. Season with salt and cracked pepper and toss ingredients gently. Splay the pecorino and fresh mint leaves over the top and top with a drizzle of olive oil. Serve.

“This salad is like is like spring in a bowl. It’s very lightly dressed on purpose so you can taste all of the beautiful flavors that come together so naturally. The earthiness of the mushrooms, sweetness of the peas, and the cleanness of the asparagus all work together to taste like Spring; fresh and lovely.” – Valerie

This styled inspiration was crafted during the 2015 Florabundance + Flutter Inspirational Design Days Workshop. You can see the full Spring woodland editorial in Issue No. 6.

Photography: KT Merry | Floral Design: Francoise Weeks | Styling: Kelly Oshiro | Food + Drink: Valerie Rice | Driftwood Benches + Chair: Elan Event Rentals | Gray Plates / Linen Overlay / Slate / Wood Board: Porch | Flatware + Glassware: Classic Party Rentals | Linen: La Tavola | Napkins / Horn Utensils / Pitcher: Hudson Grace | Painted Leaves: Rebekah Miles | Venue: Lotusland