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Recipe

Spring Vegetable Salad with Lemon Vinaigrette

Ed Anderson

Servings: 4

Ingredients

For the 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 light olive oil
  • 1/2 tsp. fine sea salt
  • 1/4 tsp. coarsely ground black pepper

For the vegetable salad

  • 1/4 cup kosher salt
  • 1 bunch green asparagus
  • 1 medium head broccoli
  • 1/2 cup shelled fresh green peas
  • 1 head Bibb lettuce (preferably hydroponic)
  • 4 red radishes
  • 4-oz. wedge Parmesan cheese, for shaving

Preparation

Make the dressing

  • Combine all the ingredients in a mason jar and shake well. Chill until needed.

Make the salad

  • To prepare the vegetables, bring a large saucepan filled with 4 quarts water and the kosher salt to a boil.
  • Meanwhile, for the asparagus, trim off the lower third of the stems and discard. Halve the asparagus diagonally. For the broccoli, using a small knife, cut off the florets from the stem (halve the florets, if necessary, so they are all in bite-size pieces).
  • 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, depending on the thickness of the stalks. Remove the blanched vegetables from the ice water and let them dry on the prepared baking sheet.
  • Separate the leaves of Bibb lettuce, discarding the large, tough outer leaves. Wash and dry completely. Shave the radishes into paper-thin slices with a mandoline.
  • To assemble the salad, dress all of the vegetables and lettuce lightly with the vinaigrette and place in a bowl. Using a vegetable peeler or mandoline, shave the Parmesan over the salad to garnish.

    southern comfort: a new take on the recipes we grew up with

Reviews

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Reviews

  • fortkcook | 04/05/2015

    This is the best salad dressing, so fresh and vibrant. Highly recommended. I make enough for several days worth of salads and keep it in the fridge. If I have lemon infused olive oil on hand, I use it, which boosts the lemon flavor even more. Don't leave out the salt, it's important to the flavor. I use a fine sea salt which dissolves instantly and isn't harsh like regular table salt. (I recently discovered the microplane, which makes zesting less of a chore and produces a finer zest.)

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