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LOCATION: Recipes >> Salad Recipes >> Warm Spring Vegetable Salad

Print this Recipe    Warm Spring Vegetable Salad

1 or 2 strips of lemon peel, finely chopped
1 tablespoon italian parsley, roughly chopped
2 tablespoons mixed herbs, chopped, or basil leaves, torn or cut into strips
1/2 bunch scallions, white parts only, finely sliced
3 to 4 tablespoons virgin olive oil
8 very small carrots or 2 medium carrots
8 to 12 ounces of asparagus
4 ounces snow peas or sugar snap peas
2 small zuchini
1 pound fresh fava beans (note: I use string beans instead sometimes)
juice of 1 lemon

Combine the lemon peel, parsley, mixed herbs and scallion with the
olive oil in a large bowl and set it aside.

Peel the carrots and slice them in half lengthwise if they are
tiny. If they are large,cut them diagonally into long thin pieces,
then into narrow matchsticks. Break off the tough lower ends of
the asparagus and discard them. Leave the tips 2 to 3 inches long
and slice the stalk diagonally into pieces about 1/4 inch thick.
Remove the strings from the peas and leave them whole. Cut the
zuchini in half lengthwise and section them into 1 1/2 inch lengths;
then slice them into thin strips. Remove the fava beans from their
pods and parboil them; then slip off the outer skins.

Bring 3 quarts of water to a boil and add 1 tablespoon salt. Add
the carrots and asparagus and boil for 2 minutes. Scoop them out,
shake off the water and add them tot he herbs and oil. Next cook
the peas and zucchini for 1 1/2 minutes (zucchini may take less
time - lel), scoop them out, shake off the water and add them to
the other vegetables along with the peeled fava beans. Use a rubber
scraper to fold everything together. Add the lemon juice to taste
and season with salt and freshly ground black pepper. Serve the
salad right away while it is warm.


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