Spring bounty is piling up at the farmers market and we want to taste it all! My solution is this delightful salad of blanched vegetables over greens with an addictively fresh and tangy herbed yogurt dressing (which also makes a great dip). This recipe is easily customizable for endless flavor variations. Add extra protein with a poached egg atop, or perhaps a drained can of high-quality Oregon caught tuna. Compton Pinot Blanc is a lovely pairing with these bright fresh flavors.
.
Equipment
Immersion blender (or regular blender)
Large pot for blanching with filtered water
Metal mesh spider/strainer or slotted spoon
Large bowl for an ice bath
Lots of ice ready to use
Cutting board and chef knife
Large bowl for tossing
Large plate for serving
Dressing Ingredients
1 teaspoon Dijon or grainy mustard
1/2 cup plain whole-milk yogurt
1 Tablespoon mayo
1/4 cup loosely packed fresh herbs of your choice: mint, dill, parsley, cilantro, basil, chives, plus more set aside for garnish
1 tablespoon fresh juice and 2 teaspoons finely grated zest from 1 lemon (adjust to taste)
1 Garlic clove finely minced (adjust to taste)
Pinch of salt and pepper
A pinch of granulated sugar or a dollop of honey
Salad Ingredients
Your favorite sturdy lettuce, arugula, watercress, rinsed and dried
Washed and cut spring vegetables to blanch, like asparagus, snap peas, shelled English peas, shelled fava beans, fiddleheads
Sweet onion thinly sliced
Salad Garnishes
Nuts and seeds
Croutons
extra-virgin olive oil for drizzling
Make the Dressing:
Put all dressing ingredients in a jar or container that fits your immersion blender (high sides reduce spray) and blend till smooth and creamy. If your dressing is too thick, you can blend in a small amount of water to achieve your desired consistency, keeping in mind the blanched vegetables will add moisture later. Add salt and pepper to taste.
Blanch Your Vegetables
Have everything ready and in place. Once you start blanching you can’t walk away or do a side task.
Cut vegetables of the same kind to the same size for even cooking. For asparagus, I recommend blanching the delicate tips separate from the tougher stalks.
Have a generous ice bath at the ready to shock your blanched vegetables and keep that brilliant green color, and more ice in the freezer to refresh the ice bath as needed.
Blanch each kind of vegetable separately in a large pot of salted water at a rolling boil and keep your eyes on it during cooking – a timer is a guide but rely on your senses. Cooking time will vary. Don’t overcook! 1-3 minutes is my usual range. Veggies should be bright green and still firm and crisp but not fibrous and definitely not soft. The veggies will continue to cook until the ice bath stops it. Remove veggies from the boiling pot with your mesh spider or a slotted spoon and immediately plunge into the ice bath. When thoroughly chilled, move to a colander or salad spinner to drain and dry a bit.
Assembly
I like to use a big plate and serve it family-style
Toss the finished vegetables and sliced sweet onion in a large bowl with enough dressing to lightly coat and set aside
Smear a generous dollop of dressing around the empty plate
Tear your washed and dried lettuce greens and plate as the salad base
Top with the dressed vegetables
Garnish with more fresh torn herbs, nuts and seeds, croutons, and always a drizzle of olive oil and salt and pepper to taste.
Enjoy with a glass of Compton Pinot Blanc