Spring is officially here and that means fresh produce is in abundance! Eager to add a fresh salad to Mac McGee’s menu for these upcoming warmer months, Chef Larry introduces to you the Spring Vegetable Salad, a glorious amalgamation of all things spring. This recipe is fairly simple, the only cooking required comes with blanching the asparagus, fava beans, haricots verts & field peas, which take mere minutes & in result you will have truly refreshing addition to your spring cooking repertoire.
Find tips on blanching here.
- 1 cup fava beans
- 1 cup asparagus
- 1 cup haricots verts
- 1 cup field peas
- 1 cup chopped shallots
- 1 cup cherry tomatoes, sliced in half
- 1 tablespoon fresh mint, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 cup pecorino romano cheese
- 1 bundle of live watercress
- extra virgin olive oil
- red wine vinegar
- fresh black pepper
- coarse sea salt
- A chilled bottle of viognier or pinot grigio
- A group or friends or family
- A patio seat outside in the sun
First, gather all your ingredients. The fava beans will need to be taken out of the pod & the outer layer needs to be peeled off. Blanch the fava beans(1 minute), asparagus(1-2 minutes depending on the size), haricots verts(1.5 minutes) & field peas(30 seconds) separately in heavily salted boiling water. Immediately after the green veggies are done boiling, remove from boiling water & shock them in an ice bath.This abruptly stops the cooking process to produce a nice crisp texture while maintaining the gorgeous green color. Once all the green vegetables are blanched and cooled, give them a rough chop. Chop the fresh herbs, slice your tomatoes, and chop the pecorino romano into small cubes. Assemble all ingredients, except the live watercress into large mixing bowl & toss with dressing. Transfer salad to a plate & top with freshly washed live watercress. Drizzle with a little extra virgin olive oil & add a pinch more salt & pepper if desired. Serve immediately. Let the fresh flavor explosion begin.
This recipe will feed 2-4 people depending on portion.