spring market salad


Spring is here! The sun shone more days than not this past week in SF. Asparagus and strawberries are in the markets. Jasmine is blooming in my neighborhood. I feel that rush of adrenaline (Seattleites know what I’m talking about) that only spring can create.

In honor of the arrival of spring,  I have created a salad that showcases a few key seasonal ingredients: Bibb lettuce, fresh English peas and asparagus. I threw in red onion and portobello mushroom to add depth of flavor, and finished the dish with Parmesan cheese (optional) and a balsamic-honey-Dijon vinaigrette.

Spring Market Salad


  • 1 head of Bibb Lettuce, washed and torn into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 red onion, cut into 1/4 inch slices
  • 1 pound asparagus, washed and bottoms snapped
  • 1 portobello mushroom, cut into 1 inch cubes
  • 1/8 cup balsamic vinegar
  • I cup blanched fresh English peas
  • 1 can of water-packed artichokes, drained and chopped
  • 1/2 cup shredded Parmesan cheese (optional)
  • 1/8 cup honey
  • 1/4 cup balsamic vinegar
  • 1/4 cup Dijon mustard
  • Juice of one half a lemon
  • 1 tablespoon water
  • Salt & Pepper


  1. Prepare lettuce. Set aside in large salad bowl.
  2. Heat olive oil over medium heat in a medium-sized sauce pan.
  3. Prepare onion. Sauté until soft, about 5 minutes.
  4. Prepare asparagus. Add to pan and sauté another 5 minutes.
  5. Prepare portobello mushroom. Add to pan. Deglaze with the balsamic vinegar.
  6. Cook until all vegetables are cooked. Remove from heat and let cool.
  7. Make dressing. Put honey, balsamic vinegar, Dijon mustard, lemon, water, salt and pepper in a jar with a screw top. Shake until completely mixed.
  8. Add sautéed vegetables, peas, artichoke hearts and cheese to lettuce in bowl.
  9. Toss with dressing (you can use more or less depending on your preference).
  10. Enjoy!

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