Seasonal Vegetable Salad with Classic Vinaigrette

Foundations Referenced

• → Classic Vinaigrette
• → Knife cuts — julienne, chiffonade

Ingredients

• 1/2 lb haricots verts (French green beans), trimmed
• 1 bunch asparagus, trimmed, cut into 2" pieces
• 1 cup sugar snap peas, strings removed
• 4 radishes, thinly sliced
• 1 small fennel bulb, thinly shaved (mandoline ideal)
• 2 cups mixed greens (frisée, arugula, mâche)
• 1/4 cup classic vinaigrette (→ foundation), shallot variation
• 2 tbsp fresh herbs: chervil, dill, or tarragon (chiffonade)
• Flaky salt

Method

1. Blanch and shock: Bring a large pot of heavily salted water to a rolling boil. Prepare an ice bath.

• Blanch haricots verts 2 min, remove with spider, plunge into ice bath.
• Blanch asparagus 1.5 min, shock.
• Blanch snap peas 30 sec, shock.
• Drain all vegetables thoroughly and pat dry.

2. Compose the salad: Arrange greens on a platter or individual plates. Scatter blanched vegetables, radish slices, and shaved fennel.

3. Dress: Drizzle vinaigrette over the salad just before serving — never overdress. Toss gently with your hands if in a bowl.

4. Finish: Scatter herb chiffonade and flaky salt.

What You're Learning

• Blanching and shocking to set color and texture (chlorophyll preservation)
• Why salting blanching water aggressively matters (seasoning from within)
• Emulsified vinaigrette — the role of mustard as an emulsifier
• Composed vs. tossed salad presentation
• Restraint in dressing — the salad should glisten, not swim