Preparation:
Preparation time: 10 mins
Cooking time: 15 mins
Serving: 4
Ingredients:
Honey-lemon vinaigrette
- 1/4 cup honey
- 1 lemon, juiced and zested
- 1/4 cup sherry vinegar
- 1/2 cup olive oil
Spring vegetable salad
- 1/2 cup english peas
- 1/2 cup sugar snap peas
- 1/2 cup snow peas, cut into 1-inch diamonds
- 1/2 cup asparagus tips
- 1 cup tri-colored cherry tomatoes, halved
- 1/4 cup radishes, thinly shaved
- 3 shallots, finely minced
- 3 tablespoons chives, finely cut
- 1/4 cup honey-lemon vinaigrette (recipe above)
- Sea salt and pepper, to taste
- Edible flowers, for garnish (optional)
Instructions:
- In a small saucepan, add the honey, lemon juice, lemon zest and vinegar. Bring the mixture to a boil and then remove from the heat. All to cool slightly before placing in a blender. On medium speed, blend the mixture while slowly drizzling in the oil until the mixture is completely emulsified.
- In a large pot, heat 3 quarts water and 1 tablespoon salt over high heat. Once boiling, blanch the English peas, sugar snap peas, snow peas and asparagus tip for 30 seconds and immediately transfer them to a large bowl filled with ice water. Drain the vegetables and dry on them paper towels.
- In a large bowl, add the blanched green vegetable mixture, tomatoes, radishes, shallots, chives, 1/4 cup of the Honey-Lemon Vinaigrette, salt and pepper. Toss to combine. Optional: garnish with the edible flowers.
Posted by Coba Grills and we thank Today for this delicious recipe and the recipe link https://www.today.com/recipes/spring-vegetable-salad-honey-lemon-vinaigrette-t96751