The Chew: Spring Vegetable Salad Recipe

The Chew: Spring Vegetable Salad

Kenji Lopez-Alt joined The Chew to share yet another fantastic recipe from his latest book “The Food Lab.” The hosts love having Kenji on the show because he explains the science side to various cooking processes and why they work the way they do. For this visit, he prepared a Spring Vegetable Salad. He explained why blanching the vegetables not only allows them to stay crispy, but also keep their vibrant green color. He also shared a great technique for poaching eggs, to take the fear out of the process. You can easily put this salad together at home for a light lunch or even dinner!

To get the recipe, click next page.

The Chew: Spring Vegetable Salad Recipe Ingredients

• 1 tsp grated lemon zest + a few dozen strips of zest (from 1 lemon)
• kosher salt
• 2 C sugar snap peas – strings removed, ends trimmed, cut into 1/2-inch pieces on the bias
• 2 C tender pea or snow pea shoots – thick stems removed
• 4 poached eggs
• 1/2 C Mild Lemon Vinaigrette
• 1 tbsp minced fresh parsley
• 1 C shelled fresh peas – substitute with defrosted frozen peas if needed
• 1 lb asparagus – ends trimmed, peeled beginning 2 inches below the tip, then cut into 2-inch pieces
• freshly ground black pepper
• 1/4 C chopped mixed fresh herbs (parsley, tarragon, chives)

For the Mild Lemon Vinaigrette:

• 2 tsp water
• 1 clove garlic – peeled, minced, or finely grated
• 6 tbsp extra-virgin olive oil
• 1/4 tsp freshly ground black pepper
• 4 tsp lemon juice (from 1 lemon)
• 1 tsp Dijon mustard
• 1 small shallot – finely minced
• 1/4 tsp kosher salt

The Chew: Spring Vegetable Salad Recipe Directions

1. Combine the dressing with the lemon zest and parsley, then set aside
2. Bring a large pot of salted water to a rolling boil, then prepare an ice bath
3. Blanch the peas in boiling water until bright green and just tender, approximately a minute
4. Use a wire-mesh strainer to transfer the peas to an ice bath
5. Add the snap peas to he boiling water, then cook until bright green and just tender, about 1 to 1 1/2 minutes
6. Transfer the snap peas to the ice bath using the strainer
7. Add the asparagus to the boiling water and cook until bright green and just tender, about a minute, then drain and add to the ice bath
8. Remove all the veggies from the ice bath, drain, then add to a rimmed baking sheet lined with paper towels or a clean kitchen towel to dry
9. Toss the peas, asparagus, snow peas, and pea shoots with 3/4 of the dressing
10. Season to taste with salt and pepper
11. Divide the veggies evenly among four bowls
12. Add a poached egg to each salad
13. Ad the rest of the dressing over each egg, then season with salt
14. Garnish the salads with lemon zest strips and herbs
15. Serve right away

For the Mild Lemon Vinaigrette:

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

For the Poached Eggs:

1. Combine 3 qts water and the salt in a large saucepan, then bring to a boil over high heat
2. Carefully break the egg into individual small bowls or cups
3. Turn off the heat under the boiling water
4. Carefully tip one egg into a fine-mesh strainer placed over a bowl, then let the excess white drain, leaving the yolk and tight egg white
5. Carefully lower the strainer into the water, then slowly pour the egg out into the water
6. Repeat with the rest of the eggs
7. Let the eggs cook, swirling the water occasionally to keep them moving
8. Carefully turn the eggs until the whites are completely set but the yolks are still runny, about 4 minutes
9. Remove the eggs using a slotted spoon, then transfer to a paper towel-lined plate to drain