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 The weather may not indicate it just yet but Spring will be here soon. With all of the delicious vegetables that are available in this glorious season, we can start to think about wonderful spring vegetable salads. For texture in salads, add fresh vegetables such as young asparagus, snow peas, peas and beans. There is no need to blanch these vegetables since they are so tender at this time of year. Mushrooms provide a robust texture and flavor to salads. Avocado, with its rich buttery flesh, is the perfect partner for salads with seafood. Or use it to make a dressing. Nuts, such as pecans, walnuts, pine nuts or almonds, when roasted in the oven, and then chopped, add a nice crunch to spring salads. Or, coat them with a combination of maple syrup and soy sauce, then roast for about 10 minutes. Added to a salad with fruit, this makes a great combination. Ideal ingredients for a spring salad dressing include freshly squeezed citrus juice, Dijon or whole seed mustard, sour cream, olive oil or balsamic vinegar. Fresh herbs can be incorporated into a dressing or the whole leaves can be used as part of the salad base.
Here is one of our favorite Spring Vegetable Salads. Enjoy with a glass of Pinot Noir or Chardonnay or even a Rose wine.
Ingredients:
3 quarts water
8 small red potatoes (1-1/4 lbs.), halved
2-1/4 teaspoons salt, divided
1 teaspoon minced garlic
1 small head cauliflower, cut into 1-inch pieces
1/2 pound green beans, trimmed
1/4 pound baby carrots, peeled and trimmed
1/2 pound snow peas, trimmed
1/2 pound asparagus, trimmed and cut into 1-1/2-inch pieces
1 medium yellow squash, sliced 1/4 inch thick
1/4 cup mayonnaise
2 tablespoons minced fresh dill or 1 tablespoon minced fresh tarragon
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
Directions:
1. Bring water, potatoes and 2 teaspoons of the salt to a boil in Dutch oven. Reduce heat to low; cover and simmer 15 minutes or until potatoes are just tender.
2. Meanwhile, combine oil and garlic in large bowl. Transfer potatoes with slotted spoon to colander; drain well. (Reserve water in Dutch oven.) Toss potatoes with oil and garlic in bowl.
3. Return water to a boil. Add cauliflower, green beans and carrots. Cook, uncovered 8 to 10 minutes or until vegetables are just tender. Transfer vegetables to colander with slotted spoon; rinse under cold water. Drain and toss with potatoes.
4. Return water to a boil. Add snow peas, asparagus and squash. Cook 5 minutes until just tender. Drain and rinse under cold water. Toss gently with other vegetables.
5. Combine mayonnaise, dill, pepper, and remaining 1/4 teaspoon salt in small bowl; stir into vegetables, tossing to coat. Cover and refrigerate until cold, 2 hours. Stir in lemon juice.
Makes 14 cups |
