Pea & Carrot Salad with Lovage

Lovage is the underused herb that makes this simple salad something special. It tastes like a cross between celery and parsley with a peppery edge, and it pairs beautifully with the natural sweetness of fresh peas and baby carrots.

The dressing is light but full-flavored: equal parts mayonnaise and yogurt with a teaspoon of Dijon mustard stirred in. The yogurt cuts the richness of the mayo while the mustard adds a sharp bite that keeps the salad from tasting flat. You can use tofu-based mayo to keep it vegan.

Steaming the vegetables for no more than 15 minutes is important. You want them tender but still firm enough to hold their shape when folded into the dressing. Overcooked peas and carrots turn this into baby food. Let everything cool completely before serving so the dressing clings instead of sliding off.

Chef Tips

• If you can’t find lovage, use a mix of celery leaves and flat-leaf parsley. It’s not identical, but it covers similar flavor ground.
• Fresh peas are worth the effort here. Frozen peas work in a pinch but they release more water and can thin the dressing.
• Fold the lovage into the dressing before adding the vegetables. This distributes the herb flavor evenly instead of leaving it in clumps.

Variations

• Add diced celery for extra crunch that echoes the lovage flavor.
• Toss in halved cherry tomatoes and crumbled feta for a more substantial side dish.
• Swap Dijon for whole grain mustard for a more rustic texture in the dressing.