This is just something I threw together the other night, and I’m so happy with the way it turned out! Like most of my recipes, you can add or swap veggies depending on your taste.
- olive oil
- vegan butter
- romaine lettuce, sliced down the center
- half bunch asparagus, cut in half
- half radicchio, sliced thinly
- french radishes, quartered
- ½ cup snow peas
For the Dressing:
- ¼ cup olive oil
- 3 tbsp dijon mustard
- juice of one lemon
- salt and pepper
Place lettuce on a large serving plate and set aside. In a large skillet, heat a couple tablespoons of olive oil over medium-high. Cook the radicchio about 2 minutes on either side with salt and pepper – it will develop a little color and soften. Transfer to the plate with the lettuce.
Reheat skillet with olive oil and add asparagus with salt and pepper. Cook about 3-5 minutes, tossing occasionally so it doesn’t burn. Layer onto serving plate.
Reheat skillet this time with a tablespoon of vegan butter and cook radishes over medium heat for 5-7 minutes, or until softened. Add salt and pepper, to taste. Layer onto salad and then heat up the peas in the skillet.
For the dressing: Whisk together all ingredients and pour over salad.