JUNE SALAD
This is inspired by the local Farmer's Market. Thank you for providing us with the freshest, earliest produce to push the lingering remnants of winter out of our heads. All the baby 'greens' were the same price, so I mixed them up: beet greens, arugula, mache, romaine, frisee, and mixed. And the strawberries....the SMELL of them made us weak in the knees. To do this elegant starter salad justice, PLEASE use the freshest produce! Developed for Craze-E 6/09. 'Start with salad at a dinner party.'
Provided by Elmotoo
Categories < 60 Mins
Time 32m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Trim both ends off green beans & soak beans in salted water.
- Trim & scrub radishes. Slice thinly.
- Shell peas & soak in salted water.
- Soak lettuces in a large bowl of cold water. Swish, pick out lettuce & put into large colander. Rinse bowl. Rinse lettuce. Repeat until the water left in the bowl after picking out the lettuces is clean. Rinse lettuces one more time, drain & dry.
- Trim asparagus ends & soak in salted water.
- Bring a 4qt. pot of salted water to a boil. Add peas & cook 2 minutes. Drain, rinse in cold water, drain again & dry.
- Drain & cut green beans & asparagus into 1' pieces. Dry.
- In blender, combine all dressing ingredients. Puree, taste for seasoning & adjust if necessary.
- Toss lettuces with tarragon & place on a salad plates, scatter green beans, asparagus, radishes & peas on top. Drizzle with vinaigrette.
Nutrition Facts : Calories 211.8, Fat 10.1, SaturatedFat 1.5, Sodium 26.6, Carbohydrate 25.4, Fiber 9.1, Sugar 7.6, Protein 9.1
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