Spring Vegetable Salad With Toasted Almonds And Goat Cheese

Spring Vegetable Salad is a delightful medley of fresh and vibrant green vegetables that celebrate the flavors of the season. The best part about this dish is its make-ahead nature, making it a perfect option for a stress-free meal. You can blanch the vegetables, prepare the vinaigrette, and even poach the eggs in advance, saving you time when it’s time to serve.

The salad features an array of crisp and tender vegetables like asparagus, sugar snap peas, and shelled peas, all blanched to perfection and paired with tender pea or snow pea shoots. The salad is tossed in a zesty Mild Lemon- or Red Wine–Olive Oil Vinaigrette, adding brightness and tanginess to the mix.

SERVES 4

INGREDIENTS:

• Kosher salt
• 1½ pounds asparagus, ends trimmed, stalks peeled (see Note above), and cut into 2-inch pieces
• ½ cup toasted slivered almonds
• 1 medium shallot, finely sliced (about ¼ cup)
• Freshly ground black pepper
• ½ cup Mild Lemon- or Red Wine–Olive Oil Vinaigrette (recipe below), vigorously shaken
• 4 ounces goat cheese, crumbled

INSTRUCTIONS:

1. Bring a large pot of salted water to a rolling boil. Add the asparagus and cook until bright green and tender but still with a bit of bite, about 3 minutes. Drain in a colander and run under cold water until cool. Drain and dry in a salad spinner.
2. Transfer the asparagus to a large serving bowl and season with salt and pepper. Add the almonds, shallots, and half of the dressing and toss to coat. Sprinkle with the goat cheese and serve immediately, passing extra dressing at the table.

MILD LEMON- OR RED WINE–OLIVE OIL VINAIGRETTE

MAKES ABOUT ½ CUP

INGREDIENTS:

• 4 teaspoons lemon juice (from 1 lemon) or red wine vinegar
• 2 teaspoons water
• 1 teaspoon Dijon mustard
• 1 medium clove garlic, minced or grated on a Microplane (about 1 teaspoon)
• 1 small shallot, finely minced
• 6 tablespoons extra-virgin olive oil
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

INSTRUCTIONS:

1. Combine all the ingredients in a small jar or squeeze bottle. Seal it and shake vigorously until emulsified.
2. The vinaigrette will keep in the refrigerator for up to 1 week if made with lemon juice, or up to 6 months if made with vinegar. Shake vigorously before each use.

Enjoy this fresh and flavorful Spring Vegetable Salad with Toasted Almonds and Goat Cheese, featuring tender asparagus, crunchy almonds, tangy goat cheese, and a zesty vinaigrette that ties everything together. It’s a perfect salad for celebrating the bounties of spring and making the most of seasonal produce. Serve it as a side or a light main course, and savor the delicious combination of textures and flavors.

This Spring Vegetable Salad is not only a treat for the taste buds but also a feast for the eyes, boasting a beautiful array of colors and textures. The combination of fresh green vegetables, zesty vinaigrette, and creamy poached eggs makes it a light yet satisfying dish that captures the essence of spring on a plate. Enjoy this salad as a refreshing side or a wholesome main course, and savor the flavors of the season in every bite.