Spring Salad with Grilled Chicken and Elderflower Vinaigrette
1 pound asparagus, cut into thirds
8 ounces sugar snap peas
1 pound fresh or frozen peas
1 bunch colored radishes, sliced thin
1 red onion, sliced thin
4 to 5 ounces boneless, skinless chicken breasts, grilled and diced
1 head lettuce
2 ounces fresh pea shoots
Elderflower Vinaigrette (recipe follows)
Blanch asparagus and sugar snap peas for 1 minute, followed by ice bath. Drain and allow to dry for 5 minutes.
In a large bowl, add asparagus, sugar snap peas, peas, radishes, red onion and grilled chicken. Fold gently to combine.
Place lettuce on tray and top with salad mixture. Add fresh pea shoots to garnish. Dress salad with Elderflower Vinaigrette.
Elderflower Vinaigrette: Mix together 3 tablespoons olive oil, 2 tablespoons elderflower syrup, 2 tablespoons white wine or champagne vinegar and zest and juice of 1 lemon.
Makes 4 servings.
https://www.dallasnews.com/life/cooking/2019/03/19/elderflower-everywhere-right-now
2019-03-19 13:00:00Z
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