Salad primavera with creamy mustard vinaigrette
Indulge in the flavors of the season with a vibrant Salad Primavera, drizzled with a velvety Creamy Mustard Vinaigrette. An explosion of freshness!
Ingredients:
- ¼ cup lemon juice
- 1 large egg yolk (see Tip)
- 1 tablespoon whole-grain mustard
- 1 teaspoon Dijon mustard
- 2 tablespoons minced shallot
- ½ teaspoon minced garlic
- ½ teaspoon kosher salt
- ¾ cup extra-virgin olive oil
- 1 tablespoon kosher salt
- 340g baby yellow potatoes, scrubbed
- 450g bunches broccolini, trimmed
- 450g asparagus, trimmed
- 3 cups sugar snap peas
- 2 cups Little Gem or small Boston lettuce leaves
- 8 small radishes, thinly sliced
- 1 ½ ounces aged Gouda cheese, such as Van Kaas or Ewephoria, shaved
- ⅓ cup chopped almonds, toasted
Instructions:
- For the vinaigrette preparation: Combine lemon juice, egg yolk, whole-grain and Dijon mustard, shallot, garlic, and 1/2 teaspoon of salt in a medium bowl. Gradually pour in oil while whisking until smooth and well combined. Chill in the refrigerator until needed.
- Regarding the salad preparation: Prepare a bowl of ice water. Boil a large pot of water with salt over high heat. Add potatoes and simmer gently until just tender, about 12 to 15 minutes. Using a slotted spoon, transfer the potatoes to the ice bath. Reheat the water to a boil and blanch broccolini, asparagus, and peas separately until crisp-tender, about 1 to 3 minutes each. Place them in the ice bath. Drain and pat dry the blanched vegetables, then cut them into bite-sized pieces.
- Place the blanched vegetables, lettuce, and radishes decoratively in a shallow bowl or platter. Drizzle with half a cup of the prepared dressing (keep the remaining dressing for later) and sprinkle Gouda, almonds, and pepper on top.
Summary:
- Calories: 1529 kcal
- Fat: 167 g
- Protein: 4 g
- Carbs: 10 g
- Potassium: 187 mg
- Magnesium: 19 mg