Spring unfurls an abundance of bright, fresh produce in every shade of green. Tender lettuces, watercress, and crisp snap peas pair alongside sweet, stalky asparagus in this seasonal salad. Keeping the vinaigrette simple & light allows the unique produce flavors to brightly shine. Spring lettuces can be fragile, so it’s best to put everything together right before you’re ready to serve.
In a small bowl, whisk vinegar, shallot, mayonnaise, salt, and pepper, until well combined.
Drizzle in olive oil, whisking, until well combined.
Set vinaigrette aside.
Fill a large bowl with ice water.
Set aside.
Fill a saucepan with 2 inches of water, bringing to a boil.
Add asparagus, cooking until bright green.
Transfer blanched asparagus to prepared ice bath.
In a large serving bowl, toss lettuces and watercress in vinaigrette.
Add drained asparagus, snap peas, mint, and chives, tossing lightly.
Top with Parmesan and pistachios.
Serve immediately.