Pea, Asparagus And Arugula Chopped Salad

• Sea salt
• 1/2 cup peas
• 6 spears asparagus, trimmed
• 1 tablespoon thinly sliced garlic chives, or chives and 1/2 small garlic clove, crushed
• 2 teaspoons white wine vinegar
• 1 teaspoon Dijon mustard
• Freshly ground black pepper
• 3 tablespoons extra virgin olive oil
• 1 cup roughly chopped baby arugula
• 2 cups 1/4-inch slices lollo rosso or red leaf lettuce
• 1 tablespoon chopped tarragon
• 1 1/2-inch piece daikon radish, sliced into paper thin rounds with a vegetable peeler (cut rounds in half if larger than 1 inch in diameter)

1. Bring a large pot of generously salted water to a boil.
2. Add peas, and cook until tender but still slightly firm, about 2 minutes.
3. Using a slotted spoon, remove peas to a strainer and cool under cold running water.
4. Let dry.
5. Bring water back to a boil.
6. Add asparagus, and cook until tender but still slightly crisp, about 4 minutes.
7. Drain, and cool under cold running water.
8. Dry on a dish towel, then slice into 3/4-inch pieces (there should be about 1 cup).
9. Set aside.
10. In a small bowl, whisk together garlic chives, vinegar, mustard, large pinch salt and pepper.
11. Slowly whisk in oil until emulsified.
12. Taste and adjust seasoning; it should be highly seasoned.
13. In a large serving bowl, combine arugula, lollo rosso, peas, asparagus, tarragon and daikon radish.
14. Pour about half the dressing on top, and toss to coat vegetables, adding more dressing if necessary.
15. Let sit for 15 minutes.
16. Taste, and adjust seasoning once more before serving.

salt, peas, garlic, white wine vinegar, mustard, freshly ground black pepper, extra virgin olive oil, baby arugula, lollo rosso, tarragon, daikon radish

Taken from cooking.nytimes.com/recipes/8654 (may not work)