At this stage of the year you should be able to harvest all those lovely greens you planted in early spring. If you are lucky enough to have a polytunnel you could have a nice selection of greens to chose from. For this salad we are using three of the most popular varieties of greens we sell here at Seed Savers, the Tennis Ball Lettuce, Garnet Oak Leaf Lettuce and our Salad Mix which is a mix of lush cut-n-come salads, lettuce, mustard leaves, pak choi, rocket etc

Ingredients

Spring Greens Salad:

• a few handfuls of Seed Savers salad greens, (Tennis Ball Lettuce,  Garnet Oak Leaf Lettuce, Salad Mix)
• 1 bunch of asparagus, tender tops only
• ½ cup peas
• ½ cup chickpeas
• handful of chopped, toasted pistachios
• handful of herbs: chives and herbs
• Asparagus tips

Dressing

• 1 teaspoon wholegrain mustard
• 1 tablespoon lemon juice, plus some zest
• 1 tablespoon red wine vinegar
• 2 (or more) tablespoons olive oil
• salt & pepper to taste

Instructions

1. In a bowl add all your dressing ingredients and blend together, add herbs and seasoning to taste.
2. Chop your asparagus into 1 inch pieces. Blanch them for about 45 seconds in a pot of boiling, salted water. Let cool, then drain. (If you’re using fresh peas, blanch the peas as well).
3. In a large bowl toss together the asparagus, peas, salad greens, chickpeas. Add as much of the dressing as you like and toss again. Add pistachios, chives and herbs. Taste and adjust seasonings. Transfer the salad to a platter and serve.

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