Vegetable Salad with Herbal Vinaigrette
Yield
6 servingsPrep
20 minCook
15 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
asparagus
ends snapped |
|
| 3 | each |
carrots
peeled |
|
| ¼ | pound |
sugar snap peas
strings pulled |
*
|
| 1 | medium |
garlic
peeled, minced |
*
|
| 2 | teaspoons |
dijon mustard
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | tablespoon |
rice vinegar
|
|
| ¼ | cup |
olive oil
|
|
| ⅛ | teaspoon |
salt
|
|
| 2 | tablespoons |
herbs
minced |
* |
| 3 | each |
italian plum (roma) tomatoes
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
asparagus
ends snapped |
|
| 3 | each |
carrots
peeled |
|
| 113.4 | g |
sugar snap peas
strings pulled |
*
|
| 1 | medium |
garlic
peeled, minced |
*
|
| 1E+1 | ml |
dijon mustard
|
|
| 3E+1 | ml |
lemon juice
|
|
| 15 | ml |
rice vinegar
|
|
| 59 | ml |
olive oil
|
|
| 0.6 | ml |
salt
|
|
| 3E+1 | ml |
herbs
minced |
* |
| 3 | each |
italian plum (roma) tomatoes
sliced |
|
Directions
Cut the asparagus on the diagonal into 1½-inch pieces. Cut the carrots on the diagonal into ¼ inch pieces.
Fill a bowl with ice water. Bring a pan of water to the boil. Add the asparagus and time 3 minutes, starting the time as soon as the vegetable goes into the water.
With a wire or slotted spoon remove the vegetables to the bowl of ice water and bring a pan of water back to a boil.
Add the carrots and peas; time 2 minutes.
Drain and plunge the vegetables into the ice water.
When the vegetables have cooled, drain and wrap in paper Put into a plastic bag and refrigerate. In a blender or small food processor combine the garlic, Slowly add the oil, blending until emulsified. Add the salt, pepper and herbs. When read to serve, combine the asparagus, carrots and peas with the tomatoes. Pour the dressing over the vegetables, stirring until well coated.
