When planning our Easter Feaster this week and considering alternative takes on the traditional Easter dinner, we thought about everything you'd expect to see on the Easter dining table. At my Grandparent's house on Easter, we always had a rack of lamb that seemed to take forever to roast, and with that lamb came the dreaded mint jelly. To this day, just thinking about that mint jelly sends shivers up my spine. So we knew we had to do some take on the rack of lamb and mint jelly. Asparagus was another dish that somehow never seemed to be prepared not quite right (sorry Grandma!), usually droopy and bland, but was a staple for Easter. Thinking of all of these fond memories of Easter egg hunts, mint jelly, and ravenous hunger lead us to the recipe we have for you now, a lovely, vibrant salad featuring the two items that I typically feared, playing off of each other in perfect harmony and accompanying our lamb entreé as a best supporting salad should. We used our Spicewalla Tuscan Seasoning to create a zesty vinaigrette that completes the trifecta of flavours in a fresh and simple way. You'll be craving this salad for days.
For this recipe you will need:
A large bowl with ice water
2 tablespoons red wine vinegar
1 teaspoon dijon mustard
1/2 teaspoon lemon juice
1/4 cup extra virgin olive oil
1/2 pound asparagus
4 cups arugula
1 cup fresh mint leaves
1 tablespoon lemon zest
1/4 cup shaved parmesan cheese
Spicewalla Sicilian Sea Salt and fresh ground Spicewalla Black Pepper
- Fill a large saucepan with about 8 cups of water, add a handful of salt and bring to a boil
- Have a large bowl of ice water ready
- Add asparagus and boil for 3-4 minutes. Remove from pot and immediately transfer to ice water for 1 minute, drain. Cut into 2-inch pieces.
- In a small bowl, whisk together Tuscan Seasoning, red wine vinegar, dijon mustard, and lemon juice until combined
- Very slowly drizzle olive oil into bowl while whisking, season with salt and pepper, set aside
- Toss together arugula and mint leaves in a bowl and transfer to a platter
- Top with asparagus, parmesan and lemon zest
- Spoon dressing over salad and serve.