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Ten Vegetable Salad With Lemon Vinaigrette

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Ingredients
  Fresh lemon juice 3 Tablespoon (Preferably Meyer Lemon)
  Extra virgin olive oil 1⁄4 Cup (4 tbs)
  Chopped chervil/Parsley 1 Tablespoon
  Honey 1 Teaspoon
  Salt To Taste
  Freshly ground pepper To Taste
  Asparagus stalks 6 Large, peeled (Jumbo Ones)
  Baby carrots 6 , peeled and quartered lengthwise
  Sugar snap peas 2 Ounce, trimmed
  Assorted baby lettuce leaves/Mesclun 3 Ounce
  Radishes 4 , julienned
  White mushrooms 2 , stemmed and thinly sliced
  Fennel bulb halves 1 , cored and thinly sliced
  Cucumber 1 , julienned (Kirby Type)
  Ripe avocado 1 , cut into 2-by-1/4-inch slices (Hass Avocado)
  Pea sprouts/Broccoli sprouts 1 Cup (16 tbs)
  Raw cashew halves 1⁄4 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.

Recipe Summary

Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Vegetable

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