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Blasted Spring Vegetable Salad |
by Jess Thomson
Serves 6
Start to finish: 15 minutes
From Edible Seattle May/June 2010
Seared in a hot oven and lifted with a garlicky chive vinaigrette, this simple spring salad highlights the season’s best vegetables. Add a handful of fiddleheads or chopped garlic scapes, if they’re still available.
1 pound thick asparagus, cut into 3” pieces
1/2 pound snap or snow peas
2 cups fava beans (shelled and peeled)
1/4 cup plus 1 tablespoon extra virgin olive oil
Salt and freshly ground pepper
2 teaspoons Dijon mustard
1 or 2 cloves garlic, finely chopped (to taste)
2 tablespoons champagne vinegar
1/3 cup finely chopped fresh chives
Preheat the oven to 500 degrees. Pat the asparagus, peas, and fava beans dry if necessary, then mix in a bowl with 1 tablespoon of the olive oil and salt and pepper to taste. Transfer to a heavy pan and roast for 5 to 10 minutes, until the vegetables begin to brown. Meanwhile, mix the mustard, garlic, and vinegar together. Whisk the remaining 1/4 cup olive oil in, stir in the chives, and season to taste. Transfer the hot vegetables to a serving platter, drizzle with the vinaigrette, and serve immediately.
*Gluten-Free
*Vegetarian
*Dairy-Free
*Vegan
*15 minutes or less
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