Growing Chefs! Ontario Spring Vegetable Salad
Spring Vegetable Salad
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Ingredients
Equipment
Get Organized!
Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Cut the cucumber in half, and then into quarters. Thinly slice the cucumber.
Remove the greens from the strawberry and cut them in half. Slice the strawberry thinly into slices.
Remove the stem from the radish, and cut it in half through the center. Thinly slice the radish.
Snap off the woody end of the asparagus and discard. Slice the asparagus into pieces about 2 centimeters and set aside.
Remove the peas from the shell and set aside.
Separate the mint leaves from the stem and discard the stems. Rip apart the leaves into smaller pieces.
Measure out the salad greens, sunflower seeds, and edible flowers if using.
Cut the cucumber in half, and then into quarters. Thinly slice the cucumber.
Remove the greens from the strawberry and cut them in half. Slice the strawberry thinly into slices.
Remove the stem from the radish, and cut it in half through the center. Thinly slice the radish.
Snap off the woody end of the asparagus and discard. Slice the asparagus into pieces about 2 centimeters and set aside.
Remove the peas from the shell and set aside.
Separate the mint leaves from the stem and discard the stems. Rip apart the leaves into smaller pieces.
Measure out the salad greens, sunflower seeds, and edible flowers if using.
Get Cooking!
Pot a medium pot of water onto the stove on high and bring to a boil. Season with salt generously, and blanch the asparagus. Cook the asparagus for 1 minute and then immediately strain out the asparagus with a slotted spoon into a bowl filled with cold water to stop the cooking process.
Repeat the blanching with the peas; add them to the boiling water and cook for 1 minute. Scoop them out with a slotted spoon and add them to the cold water to stop them from cooking. Strain the asparagus and peas.
Add the greens to a large bowl, and add the blanched asparagus and peas, strawberries, radishes, cucumber, sunflower seeds, and mint. Add salad dressing to taste, and season with salt. Serve immediately.
Growing Chefs! Ontario Recipe
Spring Vegetable Salad
Ingredients
Equipment
Get Organized!
Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Cut the cucumber in half, and then into quarters. Thinly slice the cucumber.
Remove the greens from the strawberry and cut them in half. Slice the strawberry thinly into slices.
Remove the stem from the radish, and cut it in half through the center. Thinly slice the radish.
Snap off the woody end of the asparagus and discard. Slice the asparagus into pieces about 2 centimeters and set aside.
Remove the peas from the shell and set aside.
Separate the mint leaves from the stem and discard the stems. Rip apart the leaves into smaller pieces.
Measure out the salad greens, sunflower seeds, and edible flowers if using.
Cut the cucumber in half, and then into quarters. Thinly slice the cucumber.
Remove the greens from the strawberry and cut them in half. Slice the strawberry thinly into slices.
Remove the stem from the radish, and cut it in half through the center. Thinly slice the radish.
Snap off the woody end of the asparagus and discard. Slice the asparagus into pieces about 2 centimeters and set aside.
Remove the peas from the shell and set aside.
Separate the mint leaves from the stem and discard the stems. Rip apart the leaves into smaller pieces.
Measure out the salad greens, sunflower seeds, and edible flowers if using.
Get Cooking!
Pot a medium pot of water onto the stove on high and bring to a boil. Season with salt generously, and blanch the asparagus. Cook the asparagus for 1 minute and then immediately strain out the asparagus with a slotted spoon into a bowl filled with cold water to stop the cooking process.
Repeat the blanching with the peas; add them to the boiling water and cook for 1 minute. Scoop them out with a slotted spoon and add them to the cold water to stop them from cooking. Strain the asparagus and peas.
Add the greens to a large bowl, and add the blanched asparagus and peas, strawberries, radishes, cucumber, sunflower seeds, and mint. Add salad dressing to taste, and season with salt. Serve immediately.