Crunchy Spring Iceberg Salad

cooking.nytimes.com

Sarah Vick

subheading: FOR THE SALAD:

Salt and black pepper

2 cups frozen peas

16 to 20 asparagus spears, trimmed and sliced into 1-inch pieces (about 12 ounces)

1 (1½-pound) medium head iceberg lettuce

6 ounces feta, drained and broken into chunks

Handful of cilantro leaves, for serving

subheading: FOR THE SPICY CILANTRO YOGURT:

1 cup full-fat Greek yogurt

1 cup chopped cilantro (leaves and tender stems from about ½ bunch)

2 tablespoons extra-virgin olive oil

Juice of ½ lemon or lime (1 to 2 tablespoons)

1 garlic clove, peeled and roughly chopped

1 teaspoon kosher salt (such as Diamond Crystal)

1 to 2 jalapeños or serrano chiles, trimmed and roughly chopped

Directions at cooking.nytimes.com

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