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id
579
Name
Spring Vegetable Herb Salad
Main Dish Category
Salads and Dressings
Secondary Dish Category
Vegetables,
Main Ingredient
Asparagus
Other Ingredient
Sugar Snap Peas
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
Cooking Type
StoveTop
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
Origin
lhj.com
Image