Spring Vegetable Salad

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Spring Vegetable Salad Ingredients

1/2 c Grated Parmigiano-Reggiano;	1 tb Chopped fresh chives
2 1/2 tb Grated Parmigiano-Reggiano	1 tb Chopped fresh parsley
7 ts Lemon juice	1 tb Chopped fresh chervil
1 ts Dijon mustard	3/4 c Fava beans; shelled
1/2 ts Coarse salt; plus more	18 Pearl onions
1/4 ts Freshly-ground black pepper;	18 md Asparagus spears; trimmed
1/4 ts Minced garlic	6 oz Wild mushrooms
4 1/2 tb Extra-virgin olive oil	3/4 c Fresh shelled peas
2 tb White-truffle oil	2 c Pea sprouts
1 tb Chopped fresh tarragon

Instructions for Spring Vegetable Salad

Heat a nonstick skillet over medium heat. Sprinkle about 2 tablespoons of Parmigiano-Reggiano cheese into skillet, creating a strip that is about 2 inches wide and 5 inches long. Repeat process to make 4 strips, reserving remaining 2 1/2 tablespoons of grated cheese. Cook until the cheese bubbles and turns golden brown, about 2 minutes. Remove strips from pan with spatula, and place over a bottle or rolling pin to cool, 4 to 5 minutes. The strips will take on the curved shape of the bottle or rolling pin. Using scissors, carefully trim both ends of each strip so that the tuile can stand up on a plate in an arc. Meanwhile, prepare the vinaigrette. In a medium bowl, combine 6 teaspoons lemon juice, mustard, salt, pepper, and garlic. Whisk in 3 1/2 tablespoons olive oil and the truffle oil. Add herbs and 2 1/2 tablespoons grated cheese. Whisk to combine. Bring a large pot of water to a boil. Salt well, and add fava beans. Let cook until beans are bright green and tender. Remove beans from water, and plunge into a bowl of ice water to cool. Drain beans, and peel outside shell. Set aside. Return water to a boil. Add onions, and cook about 30 to 40 seconds. Remove onions from water, and plunge into a bowl of ice water to cool. Drain onions, and trim the stem and root. Using your fingers, gently slip the skin off. Set aside. Return water to a boil. Add asparagus, and cook until bright green and tender, 3 to 4 minutes. Drain asparagus, and transfer to a bowl of ice water to cool. Drain, and set aside. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 teaspoon garlic. Saute until just golden, about 1 minute. Add mushrooms, 1 teaspoon lemon juice, and season with salt and pepper. Saute until tender, 4 to 5 minutes. Remove from pan, and set aside. In a large bowl combine fava beans, peas, asparagus, mushrooms, and pearl onions. Place pea sprouts on top. Add vinaigrette, and toss to coat. Divide equally among 4 plates, and garnish with Parmesan tuile. Serve immediately. Serves 4. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 433 Calories (kcal); 17g Total Fat; (32% calories from fat); 18g Protein; 61g Carbohydrate; 0mg Cholesterol; 1168mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Recipe by: Recipe from Terrance Brennan; Chef/owner; Picholine, 35 West Converted by MM_Buster v2.0n.

Main Ingredient: SaladCuisine: Uncategorized

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