Salad of Spring Vegetables with Green Pea Vinaigrette

Salad of Spring Vegetables with Green Pea Vinaigrette
Photo by Jim Franco


  • 6 tablespoons fresh herb leaves (such as parsley, chervil, mint, and tarragon)
  • 2 tablespoons extra-virgin olive oil
  • 1 bunch baby carrots, peeled and trimmed, leaving a small amount of green stems
  • ¼ teaspoon freshly ground pepper
  • 4 spring onions, trimmed and split in half lengthwise, white and green parts
  • 1 head Bibb lettuce, washed and drained
  • ¼ teaspoon sea salt
  • + 1 more ingredients
    • Green Pea Vinaigrette

1. Blanch carrots in a large pot of salted boiling water 2 minutes or just until tender and bright orange. Remove from water immediately with a slotted spoon, and place in ice-cold water to stop the cooking process. Let carrots cool completely; remove from water, and let drain.2. Preheat grill to...

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