Spring Vegetable Salad
A fresh salad featuring young carrots, small white turnips, cauliflower florets, thin green asparagus spears, green beans, sugar snap peas, bright collard leaves, a handful of spinach, dressed in white wine vinegar, lemon juice, rapeseed oil, salt, pepper and garnished with chervil. Spoonsparrow
Ingredients
- 300 g young carrots
- 300 g small white turnips (white beetles)
- 300 g cauliflower florets
- 300 g thin green asparagus spears
- 200 g Green beans
- 150 g sugar snap peas
- 2 bright collard leaves
- 1 handful spinach
- 4 tbsp white wine vinegar
- 2 tbsp lemon juice
- 6 tbsp rapeseed oil
- Salt
- freshly ground pepper
- chervil (for garnish)
Instructions
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1.
Peel and trim the carrots, leaving a bit of green. Wash, peel and leave some green on the turnips. Split cauliflower florets if needed. Rinse asparagus and cut off ends. Wash beans, trim ends. Wash sugar snap peas and trim ends.
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2.
If necessary, split collard leaves. Wash spinach, rinse and dry with a salad spinner.
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3.
Cook carrots, turnips, cauliflower, asparagus and green beans in boiling salted water for about 8 minutes; cook collards and sugar snap peas for 4 minutes. Drain vegetables, shock in cold water and let drain.
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4.
Whisk vinegar, lemon juice, oil, salt and pepper; toss with the prepared vegetables. Serve garnished with chervil.
