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.
Ingredients For 4 Servings
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.
This dressing can be prepared a day ahead, covered and refrigerated.
 From the Market Table at Fogo de Châo to your table at home (photo courtesy Fogo de Châo).
 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.
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