Spring Vegetable Salad

Name: Spring Vegetable Salad
Ingredients: FOR THE SALAD:; 8 ounces, weight Sugar Snap Peas; 1/2 cups Freshly Shucked English Peas; 1/2 cups Freshly Shucked Fava Beans; 4 whole To 6 Radishes Of Choice (I Used Standard, Watermelon & Purple Ninja), Sliced Very Thin; 4 stalks Asparagus, Peeled Into Strips; 4 whole Baby Carrots, Peeled Into Strips; 2 Tablespoons Extra Virgin Olive Oil; 1/2 teaspoons Lemon Zest; Salt And Pepper, to taste; 4 cups Baby Arugula; 4 cups Watercress; FOR THE BUTTERMILK DRESSING:; 1 teaspoon Finely Chopped Shallot; 2 teaspoons Lemon Juice; 6 Tablespoons Buttermilk; 4 Tablespoons Plain, Full-fat Greek Yogurt; 1/2 teaspoons Poppy Seeds

18 ingredients

4 steps

Ingredients

FOR THE SALAD:
8 ounces, weight Sugar Snap Peas
1/2 cups Freshly Shucked English Peas
1/2 cups Freshly Shucked Fava Beans
4 whole To 6 Radishes Of Choice (I Used Standard, Watermelon & Purple Ninja), Sliced Very Thin
4 stalks Asparagus, Peeled Into Strips
4 whole Baby Carrots, Peeled Into Strips
2 Tablespoons Extra Virgin Olive Oil
1/2 teaspoons Lemon Zest
Salt And Pepper, to taste
4 cups Baby Arugula
4 cups Watercress
FOR THE BUTTERMILK DRESSING:
1 teaspoon Finely Chopped Shallot
2 teaspoons Lemon Juice
6 Tablespoons Buttermilk
4 Tablespoons Plain, Full-fat Greek Yogurt
1/2 teaspoons Poppy Seeds

Directions

1

Bring a large pot of water to a boil. Add cold water and ice to a large bowl. Blanch sugar snap peas for 30-60 seconds until crisp tender. Remove to slotted spoon and add to ice water bath. Repeat process with peas and fava beans, cooking these 1-2 minutes each. When cooled, drain and pat dry. Peel fava beans. Slice snap peas in half, as desired.
2

For the dressing, combine chopped shallot and lemon juice in a bowl. Allow to sit for 10-15 minutes to mellow out sharp onion flavor. Add remaining ingredients and whisk to combine.
3

Combine peas, favas, radishes, asparagus and carrots in a bowl. Dress lightly with olive oil, lemon zest, salt and pepper.
4

Combine greens with dressed vegetables in a serving bowl. Drizzle with buttermilk dressing. Serve and enjoy.