Spring Vegetable Salad
2016-04-04 18:44:06
Serves 6
Fresh taste makes this salad sing with flavor!
Salad
- 1 head bib lettuce, torn into bite-sized pieces
- 1/2 bunch lacinato kale, ribs removed and torn into bite-sized pieces
- 1 broccoli crown, cut into small bite sized pieces
- 1/2 bunch asparagus, trimmed and cut into 2" pieces on the diagonal
- 1 cup snap peas, string removed sliced on the diagonal into bite-sized pieces
- 1/2 cup fresh peas, shelled
- 2-3 large radishes sliced very thin, using a mandoline
- 4-oz. wedge Parmesan cheese, for shaving
- Kosher salt
- 1-2 tablespoons olive oil
Dressing
- 1 shallot, minced
- 1 clove garlic, minced
- 2 tsp. honey
- Grated zest and juice of 1 lemon
- 2 tsp. champagne vinegar
- 1/4 cup olive oil
- 1/2 tsp. Kosher salt
- 1/4 tsp. coarsely ground black pepper
Make the dressing
- Combine all the ingredients in a mason jar and shake well. Chill until needed.
Make the salad
- Put the kale in a bowl and massage the leaves with enough olive oil to coat the leaves evenly. Place in refrigerator to cool while preparing the rest of the salad.
- To prepare the vegetables, bring a large saucepan filled with 4 quarts water and a couple tablespoons kosher salt to a boil.
- Line a baking sheet with paper towels and have ready. Set a colander in a bowl of ice water and have ready. Once the water is boiling, blanch each green vegetable separately, transferring each with a slotted or wire mesh spoon to the colander in the ice water bath after blanching, and letting the water in the pot return to a boil between each one. Blanch in this order: the peas, boiling for 1 minute; then the broccoli, boiling for 1-1/2 minutes; then the asparagus, cooking until al dente, 1 to 2 minutes, then the snap peas 1 1/2 - 2 minutes. Remove the blanched vegetables from the ice water and let them dry on the prepared baking sheet.
- To assemble the salad, dress all of the vegetables, lettuce and kale with enough of the vinaigrette to coat lightly and place in a serving bowl. Using a vegetable peeler or mandoline, shave the Parmesan over the salad to garnish.
Adapted from Fine Cooking
Adapted from Fine Cooking
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