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

 
For The Chimichurri Dressing

 
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

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

[3] Fresh asparagus from Baldor Specialty Foods.

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.