FOR THE DRESSING:
¼ cup lemon juice
½ cup olive oil
1 teaspoon Kosher salt
½ teaspoon freshly ground pepper
FOR THE SALAD:
5 to 6 cups washed leafy greens such as spinach, little gem or butter lettuce
½ pound of asparagus trimmed and shaved lengthwise into ribbons
1 cup frozen peas, thawed
6 radishes, thinly sliced
¼ cup chopped fresh mint leaves
½ cup shaved parmesan cheese
Whisk together the dressing ingredients and set aside. Remix before using.
Place the salad greens into a large bowl. Fold in the shaved asparagus, frozen peas, radish slices, mint and parmesan. Dress the salad with the lemon vinaigrette, tossing gently to coat the leaves and serve.
Serves 4 to 6