| Level: | Easy |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 2 to 4 servings |
Ingredients
- 1 tablespoon white wine vinegar
- 1 tablespoon grated horseradish
- 2 teaspoons lemon extract
- 3 tablespoons extra-virgin olive oil
- Kosher salt
- 4 cups mixed petite peas, snow peas, sugar snaps, string beans and/or asparagus
- 2 radishes, thinly sliced (about 1/2 cup)
- 1 kirby cucumber, thinly sliced (about 1 cup)
- 1 tablespoon chopped fresh dill
- 2 tablespoons fresh micro mint or pea tendrils
Instructions
- For the dressing, combine the white wine vinegar, horseradish and lemon extract in a mixing bowl and stir to combine. Whisk in the olive oil and season to taste with salt.
- Bring a large pot of water to the boil. Set up a bowl of ice water next to the stove and set a colander inside the ice water (so no ice is inside the colander). Stir a little salt into the water.
- Add the vegetables in separate groups to the boiling water and cook each batch until just tender, about a minute; each vegetable should still have a little snap. Leave all the vegetables to cool and mix in the ice water after cooking.
- Drain the vegetables well and pat dry. Add the cooked vegetables, radishes and cucumber to the bowl with the dressing and toss well to combine. Season to taste with salt. Transfer to a platter and garnish with the dill and mint or pea tendrils.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 126 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 454 mg |
Reviews
Based on the reviews here, I made this with a totally different fresh lemon herb vinaigrette (Separate Food Network recipe). It was delicious!!!! Now! What to do with that bottle of lemon extract that I purchased???
Lemon oil maybe, lemon extract- I don’t think so
I’ve made a variation of this recipe about 10 times over spring/summer the last couple of years. The dressing is a problem, but I knew it would be for me anyway because I’m not a horseradish fan. Used real lemon juice, subbed garlic for the horseradish, added a little dijon mustard and honey. Perfect to me! Also add tons of scallions too.
I wish I had read these reviews before I ruined these beautiful and expensive spring veggies. I totally agree with everyone in the reviews below about the dressing. The veggies were fantastic but if I ever make again, I will use my own fresh lemon vinaigrette. A little goat cheese or good quality fresh parmesan would be a nice addition.
The dressing is horrible! Lemon extract? I know better than that!!! Make the recipe as follows but find another fresh lemon dressing!!!
The key to this salad is crisp yet tender vegetables. Don’t over blanche. Keep chilled in refrigerator until ready to assemble. After that most any vinaigrette will work. I agree with other’s comments that the prescribed dressing was too metallic. I prepared a Dijon & lemon vinaigrette with shallots and a touch of honey to complement the sweetness of the vegetables. Also topped each salad plate with a sprinkle of fresh dill and mint. It was delicious and my friends said it looked like something you get in a 5 star restaurant. I rate this recipe a 4 because the dressing didn’t work. Ginger
Try Lemon paste, use sparingly. Don’t use the lemon extract that comes in the bottle. Otherwise try the fresh lemon.
List of ingredients for salad is good but this dressing is absolutely nothing to write home about. I would suggest finding a MUCH better vinaigrette … MUCH!
great fresh vegetable combination-everyone loved it.
TERRIBLE DRESSING! Keep the veggies lose the dressing. find a fabulous vinaigrette (suggestion: Marcella’s easy vinaigrette with shallots-YUM!). Now everyone loved everything
Since I watched the episode, I knew why the extract was chosen instead of lemon juice…less acid, more lemon. I made this. It’s very good; my family and I really enjoyed it.