The food lab better home cooking through science ( PDFDrive ) 968

SPRINGVEGETABLE
SALAD
The greatest part of a dish like this is that you can do
pretty much everything ahead of time: blanch your
vegetables, make the optional puree (see the Note), make
thevinaigrette,evenpoachtheeggs,andstoretheminthe
fridge. When you’re ready to eat, just mix your
vegetables(Iaddafewtenderrawpeashootstothesalad
aswell)andtosstheminthevinaigretteuntilcoated.Lay
them on top of your puree, add your eggs, and drizzle
with a bit more vinaigrette (or just straight-up olive oil),
andyou’rereadytodigin.
NOTES:Feelfreetousewhateverfreshgreenvegetables
you can find. Young broccoli stalks, Brussels sprouts,
favabeans,orfiddleheadswouldallworkfine.
Ifdesired,theasparaguspeelingscanbeblancheduntil
tender,thenpureedinablenderwith2tablespoonswater
and 1 tablespoon olive oil until smooth and used as an
additionalsauceforthedish.


½cupMildLemon-orRedWine–OliveOilVinaigrette
(here)
1teaspoongratedlemonzestplusafewdozenstripszest
(from1lemon)
1tablespoonmincedfreshparsley
Koshersalt
1cupshelledfreshpeasordefrostedfrozenpeas
2cupssugarsnappeas,stringsremoved,endstrimmed,
andcutinto½-inchpiecesonthebias