Ten Vegetable Salad With Lemon Vinaigrette Recipe

Summary

CourseMethod
DishMain Ingredient

Ingredients

 Fresh lemon juice3 Tablespoon (Preferably Meyer Lemon)
 Extra virgin olive oil1⁄4 Cup (4 tbs)
 Chopped chervil/Parsley1 Tablespoon
 Honey1 Teaspoon
 Salt To Taste
 Freshly ground pepper To Taste
 Asparagus stalks6 Large, peeled (Jumbo Ones)
 Baby carrots6 , peeled and quartered lengthwise
 Sugar snap peas2 Ounce, trimmed
 Assorted baby lettuce leaves/Mesclun3 Ounce
 Radishes4 , julienned
 White mushrooms2 , stemmed and thinly sliced
 Fennel bulb halves1 , cored and thinly sliced
 Cucumber1 , julienned (Kirby Type)
 Ripe avocado1 , cut into 2-by-1/4-inch slices (Hass Avocado)
 Pea sprouts/Broccoli sprouts1 Cup (16 tbs)
 Raw cashew halves1⁄4 Cup (4 tbs)

Directions

1. In a small bowl, whisk the lemon juice with the olive oil, chervil and honey and season with salt and pepper.
2. Bringa medium saucepan of salted water to a boil. Add the asparagus and carrots and cook until the asparagus is bright green and the carrots are barely tender, about 2 minutes. Using a slotted spoon, transfer the asparagus and carrots to a platter. Add the sugar snap peas to the saucepan and cook until they turn bright green, about 30 seconds; transfer to the platter. Cut the sugar snap peas into julienne strips. Halve the asparagus stalks lengthwise, then halve the asparagus pieces crosswise.
3. In a large bowl, toss the lettuce, asparagus, carrots, sugar snap peas, radishes, mushrooms, fennel, cucumber, avocado, sprouts and cashews. Add the vinaigrette and toss well.
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