This vibrant salad showcases the natural sweetness of blanched asparagus, carrots, and sugar snap peas, balanced by the acidity of a sharp herbal vinaigrette. The vegetables are quickly boiled and shocked in ice water to retain their crisp-tender texture and vivid colors. The dressing, made with Dijon mustard, lemon juice, rice vinegar, and fresh herbs like dill or tarragon, adds a sophisticated zing without overpowering the produce. Perfect for a light lunch, a picnic side, or a refreshing accompaniment to grilled proteins, this dish is simple to assemble using pantry staples. It’s a fresh, healthy option that feels elegant enough for entertaining yet easy enough for weeknight dinners.
Vegetable Salad With Herbal Vinaigrette
Description
This vibrant salad showcases the natural sweetness of blanched asparagus, carrots, and sugar snap peas, balanced by the acidity of a sharp herbal vinaigrette. The vegetables are quickly boiled and shocked in ice water to retain their crisp-tender texture and vivid colors. The dressing, made with Dijon mustard, lemon juice, rice vinegar, and fresh herbs like dill or tarragon, adds a sophisticated zing without overpowering the produce. Perfect for a light lunch, a picnic side, or a refreshing accompaniment to grilled proteins, this dish is simple to assemble using pantry staples. It&# 226;ÂÂs a fresh, healthy option that feels elegant enough for entertaining yet easy enough for weeknight dinners.Ingredients
Directions
-
Fill a large bowl with ice and water to create an ice bath.
-
Bring a large pot of salted water to a rolling boil.
-
Add the asparagus pieces to the boiling water and blanch for exactly 3 minutes.
-
Using a slotted spoon, remove the asparagus and transfer it immediately to the ice bath to stop the cooking process.
-
Return the water to a boil, then add the carrots and sugar snap peas.
-
Blanch the carrots and peas for 2 minutes until crisp-tender.
-
Remove the vegetables with a slotted spoon and add them to the ice bath with the asparagus.
-
Allow the vegetables to cool completely, then drain well and wrap in paper towels to remove excess moisture. Refrigerate until ready to serve.
-
In a blender or small food processor, combine the minced garlic, Dijon mustard, lemon juice, and vinegar.
-
With the motor running, slowly drizzle in the olive oil until the dressing is emulsified and creamy.
-
Add the salt, pepper, and minced herbs to the dressing and pulse briefly to combine.
-
In a large serving bowl, combine the chilled asparagus, carrots, peas, and sliced tomatoes.
-
Pour the vinaigrette over the vegetables and toss gently until evenly coated.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 34.0kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 3.4mg1%
- Total Carbohydrate 6.6g3%
- Dietary Fiber 3.6g15%
- Sugars 3.2g
- Protein 3.7g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This salad is best served fresh. If preparing ahead, store the blanched vegetables and dressing separately in the refrigerator. Combine just before serving to prevent the vegetables from becoming soggy.
Substitutions: You can whisk the dressing by hand if you do not have a blender. For a lighter version, reduce the olive oil to 2 tablespoons, though the emulsion may be less stable.
Variations: Feel free to swap the herbs based on your preference; parsley or chives work well if you don't have dill or tarragon. You can also add other blanched vegetables like green beans or broccoli florets.
Tip: Ensure the ice bath is ready before you start blanching to maintain the vibrant color and crisp texture of the vegetables.
