avocado, arugula, petit pois, green goddess dressing
4-6 servings


• 1 lb baby arugula
• 1 avocado
• ½ lb fresh peas
• ½ lb fava beans
• ½ lb sugar snap peas
• 1 english cucumber
• 1 bunch asparagus
• 1 lemon
• salt and pepper to taste
• Green goddess dressing

Remove peas and fava beans from pod. Using a vegetable peeler, clean asparagus by peeling approximately 3 inches from the top to the bottom of the asparagus. Blanch and shock cleaned peas, fava beans, asparagus, and sugar snap peas. Cut avocado into ½ inch dices and squeeze fresh lemon juice over it. Using a mandolin slice long ribbons of cucumber.


Green Goddess Dressing:
• 1 cup parsley leaves
• 1 cup packed watercress or spinach leaves, stemmed
• 2 tablespoons tarragon leaves, rinsed
• 3 tablespoons minced chives
• 1 garlic clove, roughly chopped
• 2 anchovy fillets, preferably salt-packed
• 3 tablespoons fresh lemon juice
• 1 tablespoon plus 1 teaspoon Champagne vinegar or sherry vinegar
• ½ cup canola oil or grapeseed oil
• ½ cup mayonnaise, preferably homemade (see note)
• Kosher salt
• freshly ground pepper

For the dressing
In a blender, combine parsley, watercress or spinach, tarragon, chives, garlic, anchovies, lemon juice, vinegar and canola or grapeseed oil. Blend until smooth, for approximately two minutes. Add the mayonnaise, and blend again until smooth. Season to taste with salt and pepper.

In a large mixing bowl, combine all salad ingredients and toss with dressing to taste. Serve with fresh squeezed lemon on side (optional).