We love the Brazilian churrascaria Fogo de Châo (locations nationwide), not just because of the delicious meats hand-carved at your table, but for the seemingly endless Market Table.

Laden with everything healthy—fruits, vegetables, salads, charcuterie and more—you could make a meal of the Market Table alone (and in fact, vegetarians are happy to do so).

We enjoyed this Market Table seasonal salad so much that we asked for the recipe. It couldn’t be easier.

 
RECIPE: SPRING PEA & ASPARAGUS SALAD WITH CHIMICHURRI DRESSING

Ingredients For 4 Servings

  • 4-5 cups baby arugula, washed and patted dry
  • 2 cups asparagus tips, blanched and chilled (we also cut up the equally-delicious stalks)
  • 2 cups sweet green peas, uncooked
  • 1 cup goat cheese, crumbled (substitute blue or feta cheese)
  • 1 lemon, juiced
  • Zest from 1/2 lemon
  • Salt and pepper to taste
  •  
    For The Chimichurri Dressing

  • 1/2 cup Italian dressing of choice (homemade recipe below)
  • 1 tablespoon white wine vinegar
  • 2 tablespoons chopped fresh parsley
  • 1 minced garlic clove
  • Optional*: 1 teaspoon to 1 tablespoon agave syrup or honey
  •  
    Preparation

    1. MAKE the dressing: Combine the ingredients in a blender or food processor and pulse 5 times.

    2. PLACE the arugula in a salad bowl. Add the asparagus, peas and goat cheese. Toss as desired.

    3. POUR the dressing over the salad and top with the lemon zest. Pour the lemon juice over the salad.

    4. SEASON with salt and pepper to taste.
     
     
    RECIPE: HOMEMADE ITALIAN DRESSING

    This dressing can be prepared a day ahead, covered and refrigerated.
     
    Ingredients For 1/2 cup

  • 6 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons minced red bell pepper
  • 1 tablespoon fresh lemon juice
  • 2 garlic cloves, chopped
  • 1 teaspoon dried basil, crumbled
  • Pinch of dried oregano
  • Optional: 1/4 teaspoon dried crushed red pepper
  • Optional: Pinch of sugar or splash of agave
  • Salt and pepper to taste
  •  

    Spring Pea & Asparagus Salad
    [1] From the Market Table at Fogo de Châo to your table at home (photo courtesy Fogo de Châo).

    Shelled Peas
    [2] Spring peas, fresh from The Chef’s Garden.

    Fresh Green Asparagus

    [3] Fresh asparagus from Baldor Specialty Foods.

     
    Preparation

    1. COMBINE the ingredients in small bowl and whisk to blend. Season to taste with salt and pepper.
    ________________

    *We don’t like sweet salad dressings, although more and more recipes include a substantial amount of sweetener. Our mom always advised, “Use a pinch” of sugar.

      


    THE NIBBLE Blog – Adventures In The World Of Fine Food

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