10-Vegetable Salad with Lemon Vinaigrette

Ingredients

  • 6 jumbo asparagus stalks
  • 4 radishes
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • 1 teaspoon honey
  • 2 white mushrooms
  • + 25 more ingredients
    • ¼ cup extra-virgin olive oil
    • 4 radishes
    • 4 cups packed assorted baby lettuce leaves or mesclun
    • 1 fennel bulb—halved
    • 1 Kirby or Japanese cucumber
    • Salt and freshly ground pepper
    • 1 tablespoon chopped chervil or parsley
    • 1 Kirby or Japanese cucumber
    • 1 ripe Hass avocado
    • 2 white mushrooms
    • ¼ cup raw cashew halves
    • 1 cup pea sprouts or broccoli sprouts
    • 6 baby carrots
    • 6 jumbo asparagus stalks
    • ½ cup sugar snap peas
    • 1 fennel bulb—halved
    • 1 cup pea sprouts or broccoli sprouts
    • ½ cup sugar snap peas
    • 1 tablespoon chopped chervil or parsley
    • Salt and freshly ground pepper
    • ¼ cup raw cashew halves
    • 1 ripe Hass avocado
    • 6 baby carrots
    • 3 tablespoons fresh lemon juice
    • 4 cups packed assorted baby lettuce leaves or mesclun

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 s...

View full recipe at Food & Wine

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