Spring Vegetable Salad

Spring Vegetable Salad

With baby carrots, asparagus, beets and mixed greens, this stunning Spring Vegetable Salad with Sherry Walnut Dressing is both salad and vegetable side dish rolled in to one.


2 bunches baby beets, such as candy cane, yellow, red, washed and scrubbed
Olive oil, for roasting beets
Salt and freshly ground pepper, to taste
1 bunch asparagus
1 bunch baby carrots, scrubbed
6 baby zucchini, cut in half lengthwise
5 to 6 ounces mixed greens, such as watercress, frisée, baby arugula and/or mustard greens
Handful chervil or parsley leaves

Sherry Walnut Dressing
1 shallot, finely minced
2 tsp. Dijon mustard
1/4 cup sherry vinegar
1 tbsp. honey
3 tbsp. walnut oil
3 tbsp. extra virgin olive oil
Salt and freshly ground black pepper, to taste


Preheat oven to 400 degrees F.

Layer 2 large pieces of foil, about the 24-inches x 16-inches. Add beets on top of foil layers. Drizzle generously with olive oil and season with salt and pepper. Fold and seal foil to create a package to roast the beets in. Transfer to baking sheet.

Roast beets in preheated oven until tender, about 1 hour depending on size of beets. Let beets cool slightly. Peel skins with paring knife. Cut in half or quarter. Set aside.

Add carrots to boiling salted water. Blanch for 3 to 4 minutes. Add asparagus and baby zucchini and cook until vegetables are tender crisp, about 2 minutes more. Drain. Transfer to ice water bath. Set aside.

Add mixed greens, chervil leaves, roasted beets, blanched baby carrots, asparagus and baby zucchini. Toss with Sherry Walnut Dressing right before serving.

Sherry Walnut Dressing Add shallot and Dijon mustard to a bowl. Whisk in vinegar and honey. Slowly, whisk in walnut oil and olive oil. Season with salt and pepper. Taste and adjust for seasoning.

Yield: 8 servings.



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