Labadie Recipe Database

Name Spring Vegetable Herb Salad Number of People 8 List of Ingredients 1 lb. asparagus, trimmed 3/4 lb. sugar snap peas 1 lb. assorted small new potatoes 1 T tarragon or white wine vinegar 2 tsp. Dijon mustard 1/4 cup extra-virgin olive oil 3 T finely chopped shallot 1/2 cup torn mixed herbs (such as cilantro, basil, tarragon, chervil and chives) Description Bring a 4-quart pot of water to a boil; add salt.  Add asparagus and cook until just tender, about 3 minutes.  Transfer asparagus to a bowl of ice and cold water to stop cooking.  Return water in pot to a boil, add peas and cook until just tender, about one minute.  Drain in a colander, then transfer to bowl of ice and cold water; let cool one minute.  Drain vegetables and cut diagonally crosswise into 2-inch pieces. Place potatoes in pot, cover with cold water by 2 inches and bring to a boil over moderately high heat; add salt.  Simmer until potatoes are fork tender but not falling apart, about 15 minutes (depending on size); drain in colander.  Cool under cold running water until potatoes are just warm; halve. Whisk together vinegar and mustard in a large serving bowl; add oil in a slow stream, whisking until thickened and emulsified.  Whisk in shallot; salt and pepper to taste.  Add asparagus, peas, potaotes and 3/4 of herbs, tossing gently to coat with dressing.  Sprinkle with remaining herbs. Time 40 minutes Difficulty (1-5) 1 Notes Per serving:  135 calories, 7 g total fat, 5 g saturated fat, 0 mg cholesterol, 35 mg sodium, 15 g carbohydrate, 3 g fiber, 4 g protein Image