Fresh and Zesty Spring Vegetable Salad with Lemon Vinaigrette!

If you’re looking for a fresh, vibrant, and nutritious salad, this Spring Vegetable Salad with Lemon Vinaigrette is the perfect choice. Packed with crisp vegetables and tossed in a tangy lemon vinaigrette, this salad is delicious and easy to make. Whether new to cooking or a seasoned home cook, this recipe will become a favorite in your kitchen.

In this article, Chef Mark Sandoval will walk you through each step of the process, from preparing the ingredients to plating the final dish. We’ll also share tips on how to customize the salad to your taste and provide answers to some frequently asked questions. So, let’s get started on this refreshing culinary adventure!

Why You Will Love This Recipe

Before diving into the recipe, let’s discuss why this salad is a must-try. One of the best things about this salad is its versatility. You can easily swap out vegetables based on what you have on hand or what’s in season. Plus, the lemon vinaigrette adds a zesty brightness that complements the fresh flavors of the vegetables.

This salad is also incredibly healthy. It’s loaded with fiber, vitamins, and antioxidants, making it a nutritious option for any meal. Whether serving it as a side dish, a light lunch, or a main course with added protein, you’ll appreciate how quickly and easily it comes together.

Finally, this salad is perfect for entertaining. Its colorful presentation and fresh flavors will impress your guests, and you can prepare much of it in advance, making it a stress-free option for gatherings.

Ingredients You’ll Need

Let’s examine the ingredients you’ll need to make this delicious salad. Each ingredient is explained below and why it’s important.

Ingredient	Description
Sugar Snap Peas	Crisp, sweet green pods that add a delightful crunch to the salad.
Asparagus	Tender green stalks that provide a fresh, earthy flavor.
Green Beans	Slender green beans that add texture and a mild flavor.
Broccolini	A cross between broccoli and Chinese kale, offering a slightly sweet and peppery taste.
Radicchio	Bitter, red-leafed chicory that adds a bold flavor and vibrant color.
Endive	Slightly bitter leaves that provide a crisp texture and mild flavor.
Baby Lettuce Mix	A mix of tender, young lettuce leaves that form the base of the salad.
Edamame	Often boiled and shelled, young soybeans add a mild, nutty flavor.
Cherry Tomatoes	Small, sweet tomatoes that burst with juicy flavor.
Pecorino Romano	A salty, hard Italian cheese that adds a rich, savory note.
Kosher Salt	Coarse-grained salt that enhances the flavors of the ingredients.
Freshly Ground Pepper	It adds a touch of heat and a bold flavor to the salad.
Lemon Vinaigrette	A zesty dressing made from lemon juice, olive oil, and seasonings, bringing everything together.
Ice Bath	A bowl filled with ice and water to stop the cooking process after blanching the vegetables.

Kitchen Tools You’ll Need

Having the right tools on hand will make preparing this salad a breeze. Here’s a list of the essential kitchen tools you’ll need and brief descriptions.

Tool	Description
Large Pot	Used to boil water for blanching the vegetables.
Large Spider Strainer Skimmer	A tool for removing the blanched vegetables from the boiling water.
Mesh Strainer	Used to strain liquids from solid ingredients.
Colander	A bowl with holes is used to drain water from the blanched vegetables.
Microplane	A tool for finely grating the Pecorino Romano cheese.
Cutting Board	A surface for chopping and preparing the vegetables.
Chef’s Knife	A sharp, all-purpose kitchen knife for cutting the vegetables.
Kitchen Towels	Useful for drying vegetables and cleaning up any spills.
Large Plastic Container	Used for the ice bath to stop the cooking process of the blanched vegetables.

These tools will help you efficiently prepare the salad and ensure everything goes smoothly. If you’re missing any of these tools, consider investing in them, as they are versatile and useful for many recipes.

Step-By-Step Recipe Instructions

Now that we have our ingredients and tools ready, let’s follow the step-by-step instructions for making this Mixed Vegetable Salad with Lemon Vinaigrette.

Prepare the Vegetables

• Start by washing and trimming all the vegetables.
• Cut the ends off the sugar snap peas, trim the asparagus, and slice the green beans to your desired length.
• For the broccolini, trim the ends and slice into bite-sized pieces.

Blanching Process

• Bring a large pot of water to a boil. While waiting for the water to boil, prepare an ice bath in a large plastic container.
• Once the water is boiling, blanch each vegetable separately:
  • Broccolini: Boil for 1-2 minutes until bright green, then transfer to the ice bath using the Spider Strainer Skimmer.
  • Green Beans: Boil for 1-2 minutes until tender-crisp, then transfer to the ice bath.
  • Asparagus: Boil for 1-2 minutes until tender, then transfer to the ice bath.
  • Sugar Snap Peas: Boil for 1-2 minutes until tender-crisp, then transfer to the ice bath.
• After each vegetable has cooled in the ice bath, strain them using a colander and set them aside.

Julienne the Radicchio and Endive

• Julienne the radicchio and endive. This technique cuts the vegetables into thin, matchstick-like strips, adding a nice texture to the salad.

Combine Ingredients

• Combine the julienned radicchio, endive, and baby lettuce mix in a large mixing bowl. These greens form the base of your salad.
• Cut the blanched vegetables (broccolini, green beans, asparagus, sugar snap peas) into bite-sized pieces and add them to the bowl.
• Add the edamame and cherry tomatoes to the bowl. These add pops of color and flavor to the salad.

Season and Dress the Salad

• Season the salad with kosher salt and freshly ground pepper to taste. The salt will enhance the flavors of the vegetables, while the pepper adds a bit of heat.
• Drizzle the lemon vinaigrette over the sides of the mixing bowl.
• Using wooden salad spoons, gently toss everything to coat the ingredients evenly.

Plate and Serve

• Plate the salad on individual serving plates or a large platter.
• Use a microplane to grate Pecorino Romano cheese over the salad. The cheese adds a rich, savory flavor that complements the tangy vinaigrette and fresh vegetables.
• Serve immediately and enjoy your fresh, vibrant salad!

Tips, Tricks, and Storage Options

A few handy tips and tricks can make all the difference when making the perfect mixed vegetable salad. Whether you want to keep your salad crisp or prepare it ahead of time, these storage options will help you enjoy it at its freshest.

Blanching Tips

Blanching is a cooking technique where vegetables are briefly boiled and then quickly cooled in an ice bath. This helps preserve the bright color and crisp texture of the vegetables. Make sure not to overcook the vegetables during blanching—1-2 minutes is usually enough.

Storage

If you have leftovers, store the salad in an airtight container in the refrigerator for up to 2 days. However, it’s best to store the dressing separately and add it before serving to keep the salad fresh and prevent it from becoming soggy.

Make-Ahead Tips

You can prepare the vegetables ahead of time by blanching them and storing them in the refrigerator until you’re ready to assemble the salad. This makes it easy to assemble the salad quickly when you’re ready to eat.

Serving Suggestions and Pairings

This Mixed Vegetable Salad with Lemon Vinaigrette is versatile and pairs well with a variety of dishes. Here are a few suggestions:

• Grilled Protein: Serve the salad alongside grilled chicken, shrimp, or tofu for a more substantial meal.

• Light Soup: For a well-rounded meal, pair the salad with a light soup, such as a tomato bisque or vegetable broth.

• Crusty Bread: Add some crusty bread on the side to soak up any extra vinaigrette and enjoy a satisfying meal.

The fresh, vibrant flavors of this salad make it a great addition to any meal, whether you’re serving it as a side dish or a main course.

Conclusion

This Mixed Vegetable Salad with Lemon Vinaigrette is a simple yet delicious recipe perfect for any occasion. Whether you’re looking for a light lunch, a healthy side dish, or a colorful addition to your dinner table, this salad has you covered. The combination of fresh vegetables, tangy vinaigrette, and savory cheese creates a dish that’s as pleasing to the palate as it is to the eye.

So why not give it a try? This salad is easy to customize, quick to prepare, and sure to impress anyone you serve it to. Plus, it’s a great way to enjoy the fresh flavors of the season.

Did you enjoy this recipe? We would love to hear about your experience! Share your creations on social media using the hashtag #MixedVegSalad and tag us in your posts. Don’t forget to subscribe to our blog for more delicious recipes, tips, and tricks.

Happy cooking!

Cem

FAQs

QUESTION	ANSWER
Can I use different vegetables in this salad?	Yes, feel free to substitute or add vegetables based on what’s in season or your taste.
What can I use instead of Pecorino Romano cheese?	This recipe would work well with Parmesan, Asiago, or a vegan cheese alternative.
How long can I store the salad?	The salad can be stored in the refrigerator for up to 2 days, but it’s best to add the vinaigrette just before serving.
Is this salad suitable for vegans?	Yes, omit the cheese or use a vegan cheese alternative.
Can I make the salad dressing ahead of time?	Absolutely! The lemon vinaigrette can be made a few days in advance and stored in the refrigerator.
What other dressings can I use?	Balsamic vinaigrette or creamy avocado dressing would also complement this salad well.
Do I have to blanch the vegetables?	Blanching is recommended to keep the vegetables crisp and vibrant, but you can skip this step if you prefer raw vegetables.
Can I add protein to this salad?	Yes, grilled chicken, shrimp, or tofu would greatly add to this salad.
What can I do with leftover salad?	Leftover salad can be wrapped in a tortilla for a quick and easy veggie wrap.

Tags: spring vegetable salad