The Dish | Spring Vegetable Salad

Here is a great salad for your Easter menu!  It is great with either brunch or dinner. And because you serve it at room temperature — it’s great for a buffet.  You can do the veggies ahead of time and then toss with the dressing right before you serve.

  • Kosher salt
  • 3 bunches of baby carrots (about 2 dozen) peeled and halved lengthwise
  • 3 bunches of spring onions (about 16) root removed and all, but 2″ of the tops, halved lengthwise
  • 3 bunches of asparagus (about 3 pounds), ends removed and cut crosswise into thirds
  • 5 tablespoons of olive oil
  • 2 teaspoons of sugar
  • Ground pepper
  • 2 tablespoons champagne vinegar
  • 1 tablespoon dijon mustard
  • 2 tablespoons chopped fresh dill, parsley, and chives

Bring a wide pot of salted water to a boil.  Fill a large bowl with ice water. 

  • Cook the carrots in the boiling water first for 6 minutes and remove with slotted spoon to ice water and then move to colander to drain. 
  • Add the spring onions and cook 3 minutes and repeat ice bath and move to colander.
  • Repeat steps with asparagus cooking 3 minutes. 
  • Pat veggies dry – the veggies can be prepared to this point a day ahead and refrigerate.

Heat olive oil in a large skillet over medium heat.

  • Add the spring onions, the sugar, 1/2 teaspoon of salt and a dash of pepper. Cook stirring a couple of times until the onions are golden. 

Reduce the heat to medium/low and push the onions to the side of the skillet. 

  • Add vinegar, mustard and 1/4 cup water to the other side of the skillet whisking to combine, bring to a simmer and cook until it thickens, about 2 minutes. 
  • Toss with the onions and remove from heat.
  • Add the carrots, asparagus, parsley, dill, and chives to skillet and combine.

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