Ham And Spring Vegetable Salad With Shallot Vinaigrette Recipes

SPRING VEGETABLES WITH WARM VINAIGRETTE

Steps:

• Bring a wide pot of salted water to a boil. Trim the baby carrots, leaving just 1/2 inch of the green tops, then peel and halve lengthwise. Trim the spring onions, removing the root and all but 2 inches of the tops, and halve lengthwise. Snap or cut off the tough ends of the asparagus and peel the bottom half of each. Cut each spear in half crosswise (or into thirds, if long).
• Fill a large bowl with ice water. Add the carrots to the boiling water; cook until crisp-tender, about 6 minutes. Transfer with a slotted spoon to the ice bath to cool, then remove to a colander to drain. Add the spring onions to the boiling water; cook until crisp-tender, about 3 minutes, then cool in the ice water and remove to the colander. Repeat with the asparagus, cooking about 3 minutes. Pat the vegetables dry with a clean towel. (The vegetables can be prepared up to this point several hours ahead; cover and refrigerate.)
• Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the spring onions; sprinkle with the sugar, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring once or twice, until golden brown, about 3 minutes. Reduce the heat to medium; push the onions to one side of the skillet. Add the vinegar, mustard and 1/4 cup water to the other side of the skillet, whisking to combine; bring to a simmer and cook until thickened, 2 minutes. Toss with the onions. Remove from the heat and let cool slightly.
• Add the carrots, asparagus, parsley and dill to the skillet; toss to combine.

CHOPPED SALAD WITH SHALLOT VINAIGRETTE, FETA, AND DILL

Steps:

• Mix shallot, lemon zest, lemon juice, and vinegar in a large bowl. Let sit 10 minutes, then mix in oil. Set vinaigrette aside.
• Meanwhile, mix a palmful of salt into a medium bowl of ice water; add peas. Let sit 10 minutes, then drain and pat dry (this makes them super crisp).
• Add peas, radishes, cucumbers, romaine, and radicchio to bowl with reserved vinaigrette; toss well to coat. Add feta and dill, season with salt and pepper, and toss again to combine. Transfer to a platter to serve.
• Do Ahead:
• Vinaigrette can be made 6 hours ahead. Cover and chill. Bring to room temperature before using.

SPRING VEGETABLE SALAD WITH HORSERADISH AND LEMON VINAIGRETTE

Steps:

• For the dressing, combine the white wine vinegar, horseradish and lemon extract in a mixing bowl and stir to combine. Whisk in the olive oil and season to taste with salt.
• Bring a large pot of water to the boil. Set up a bowl of ice water next to the stove and set a colander inside the ice water (so no ice is inside the colander). Stir a little salt into the water.
• Add the vegetables in separate groups to the boiling water and cook each batch until just tender, about a minute; each vegetable should still have a little snap. Leave all the vegetables to cool and mix in the ice water after cooking.
• Drain the vegetables well and pat dry. Add the cooked vegetables, radishes and cucumber to the bowl with the dressing and toss well to combine. Season to taste with salt. Transfer to a platter and garnish with the dill and mint or pea tendrils.

HAM AND SPRING VEGETABLE SALAD WITH SHALLOT VINAIGRETTE

Steps:

• Cook potatoes and carrots in large pot of boiling salted water until almost tender, about 7 minutes. Add asparagus and peas; cook until vegetables are just tender, about 3 minutes longer. Drain. Rinse with cold water; drain. Transfer to large bowl. (Can be prepared 1 day ahead. Cover; chill.)
• Add ham to vegetables. Add Shallot Vinaigrette to salad and toss to coat. Season to taste with salt and pepper.
• Line bowl with spinach. Top with salad and serve.

GARDEN VEGETABLE AND HAM SALAD

Steps:

• Cook pasta as directed on package. Drain; rinse with cold water to cool. Drain well.
• Meanwhile, in large bowl, mix remaining salad ingredients. In small bowl, mix all dressing ingredients until well blended.
• Add cooked pasta to salad. Pour dressing over salad; toss to coat. Serve immediately, or cover and refrigerate until serving time.

SHALLOT VINAIGRETTE

Steps:

• Whisk shallots, rice vinegar and Dijon mustard in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper.