Ten Vegetable Salad With Lemon Vinaigrette
|Fresh lemon juice||3 Tablespoon (Preferably Meyer Lemon)|
|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
|Chopped chervil/Parsley||1 Tablespoon|
|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)|
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.