10-Vegetable Salad with Lemon Vinaigrette Recipe


  • 3 tablespoons fresh lemon juice, preferably Meyer lemon
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon chopped chervil or parsley
  • 1 teaspoon honey
  • Salt and freshly ground pepper
  • 6 jumbo asparagus stalks, peeled
  • 6 baby carrots, peeled and quartered lengthwise
  • + 9 more ingredients
    • ½ cup sugar snap peas (2 ounces), trimmed
    • 4 cups packed assorted baby lettuce leaves or mesclun (3 ounces)
    • 4 radishes, julienned
    • 2 white mushrooms, stemmed and thinly sliced
    • 1 fennel bulb-halved, cored and thinly sliced
    • 1 Kirby or Japanese cucumber, julienned
    • 1 ripe Hass avocado, cut into 2-by-¼-inch slices
    • 1 cup pea sprouts or broccoli sprouts
    • ¼ cup raw cashew halves

In a small bowl, whisk the lemon juice with the olive oil, chervil and honey and season with salt and pepper. Bring a medium saucepan of salted water to a boil. Add the asparagus and carrots and cook until the asparagus is bright green and the carrots are barely tender, about 2 minutes. Using a ...

View full recipe at SpringPad


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