Spring veggie salad


For the vinaigrette:

For the salad:


Step 1

In a small bowl, whisk together lemon juice, vinegar, honey, lemon zest, and poppy seeds. Continue whisking and slowly drizzle in ½ cup olive oil until dressing is emulsified and well-combined. Season to taste with salt and pepper and set aside.

Step 2

Place the egg in small saucepan and cover with water. Bring to a boil and set a timer for 6 minutes. Once the water comes to a boil, immediately turn off the heat and start the timer. Remove after 6 minutes and place in a bowl filled with ice and water. Allow to cool for 10 minutes, then peel and cut in half lengthwise.

Step 3

Plate asparagus, snap peas, arugula, radish, and toss with the vinaigrette. Top with the six-minute egg and season with salt and pepper.

Photography by Jillian Guyette. Recipe development by Robert Luessen.