Name: 10-Vegetable Salad with Lemon Vinaigrette
Total time: 40 min
Yield: 4
Ingredients: 3 tablespoons fresh lemon juice, preferably Meyer lemon; 1/4 cup extra-virgin olive oil; 1 tablespoon chopped chervil or parsley; 1 teaspoon honey; Salt and freshly ground pepper; 6 jumbo asparagus stalks, peeled; 6 baby carrots, peeled and quartered lengthwise; 1/2 cup sugar snap peas (2 ounces), trimmed; 4 cups packed assorted baby lettuce leaves or mesclun (3 ounces); 4 radishes, julienned; 2 white mushrooms, stemmed and thinly sliced; 1 fennel bulb—halved, cored and thinly sliced; 1 Kirby or Japanese cucumber, julienned; 1 ripe Hass avocado, cut into 2-by-1/4-inch slices; 1 cup pea sprouts or broccoli sprouts; 1/4 cup raw cashew halves

Step 1
In a small bowl, whisk the lemon juice with the olive oil, chervil and honey and season with salt and pepper.

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Step 2
Bring a medium saucepan of salted water to a boil. Add the asparagus and carrots and cook until the asparagus is bright green and the carrots are barely tender, about 2 minutes. Using a slotted spoon, transfer the asparagus and carrots to a platter. Add the sugar snap peas to the saucepan and cook until they turn bright green, about 30 seconds; transfer to the platter. Cut the sugar snap peas into julienne strips. Halve the asparagus stalks lengthwise, then halve the asparagus pieces crosswise.
Step 3
In a large bowl, toss the lettuce, asparagus, carrots, sugar snap peas, radishes, mushrooms, fennel, cucumber, avocado, sprouts and cashews. Add the vinaigrette and toss well. Serve right away.

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10-Vegetable Salad with Lemon Vinaigrette

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