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Recipe Detail Page
Spring Chopped Salad
Spring 2021
A verdant spin on a Middle Eastern favourite, this fresh, crunchy salad finds raw and barely cooked veggies with fistfuls of herbs in a lemony dressing. All the elements of the salad can be prepared up to one day in advance, but only dress it at the last minute to preserve the bright green colours.
Serves 6 to 8
1/2 lb (225 g) sugar snap peas, strings removed
1 bunch asparagus, about 1 lb (455 g), trimmed
3 mini cucumbers, quartered lengthwise, sliced 1/2 inch (1 cm) thick
8 radishes, thinly sliced on mandoline
3 green onions, thinly sliced diagonally
1/2 cup (125 mL) roughly chopped fresh dill
1/2 cup (125 mL) roughly chopped fresh flat-leaf parsley
1 tsp (5 mL) finely grated lemon zest
2 tbsp (30 mL) fresh lemon juice
1 tsp (5 mL) Dijon mustard
1/2 tsp (2 mL) granulated sugar
1/4 cup (60 mL) extra virgin olive oil
Salt and freshly ground pepper to taste
1. Bring a large pot of salted water to a boil. Add sugar snap peas. Swirl for 10 seconds. Transfer to a bowl of ice water. Cool, drain and let dry on a clean kitchen towel.
2. When water returns to a boil, add asparagus. Swirl for 1 minute. Transfer to a bowl of ice water. Cool, drain and let dry on a clean kitchen towel.
3. Cut sugar snap peas diagonally in 1/2-inch (1-cm) pieces. Place in a large mixing bowl. Slice asparagus in 1/2-inch (1-cm) pieces and add to the bowl along with cucumbers, radishes, green onions, dill and parsley.
4. In a small bowl, whisk lemon zest, lemon juice, Dijon and sugar. Slowly whisk in olive oil to form an emulsified dressing. Pour over vegetables and season with salt and pepper. Mix thoroughly and transfer to a serving dish. Serve immediately.
Serves 6 to 8
