Salad Recipes: Spring Vegetable 01 by Recipe Cottage

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	Spring Vegetable 01

		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 or string beans salt pepper 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.