Kenji's Spring Veggie Salad

Serves 1
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Directions

  1. 1Slice the baby cucumbers into quarter-moon shapes.
  2. 2Place the sliced cucumbers into a colander over a bowl.
  3. 3Thinly slice the red onion.
  4. 4Soak the sliced red onion in water in a bowl.
  5. 5Shell the fresh peas from their pods.
  6. 6Snap the ends off the sugar snap peas.
  7. 7Trim and chop the asparagus into smaller pieces.
  8. 8Chop the broccolini into smaller pieces.
  9. 9Bring a pot of water to a boil.
  10. 10Add the chopped broccolini to the boiling water.
  11. 11Add the sugar snap peas to the boiling water.
  12. 12Add the fresh peas to the boiling water.
  13. 13Add the fava beans to the boiling water.
  14. 14Remove the fava beans from the boiling water using a skimmer.
  15. 15Peel the outer skin off the blanched fava beans.
  16. 16In a large bowl, add Dijon mustard.
  17. 17Squeeze fresh lemon juice into the bowl.
  18. 18Drizzle olive oil into the bowl.
  19. 19Whisk the dressing ingredients together.
  20. 20Season the dressing with salt.
  21. 21Season the dressing with black pepper.
  22. 22Whisk the dressing again until well combined.
  23. 23Add the blanched broccolini and asparagus to the bowl with the dressing.
  24. 24Add the blanched peas to the bowl.
  25. 25Add the blanched fava beans to the bowl.
  26. 26Add arugula to a large mixing bowl.
  27. 27Add the soaked red onion (drained) to the arugula.
  28. 28Add the cucumbers (drained) to the arugula.
  29. 29Add sunflower seeds to the bowl.
  30. 30Crumble feta cheese over the salad ingredients.
  31. 31Add the blanched vegetables with dressing to the large mixing bowl.
  32. 32Toss all the salad ingredients together by hand.
  33. 33Season the salad with salt.
  34. 34Season the salad with black pepper.
  35. 35Continue tossing the salad by hand to ensure everything is well mixed and coated.
  36. 36Spread labneh evenly on a serving plate.
  37. 37Drizzle olive oil over the labneh.
  38. 38Pile a generous amount of the mixed salad onto the labneh-covered plate.

Ingredients

  • baby cucumbers
  • red onion
  • fava beans
  • sugar snap peas
  • peas
  • asparagus
  • broccolini
  • Dijon mustard
  • lemon
  • olive oil
  • salt
  • black pepper
  • arugula
  • sunflower seeds
  • feta
  • labneh

Equipment

knifecutting boardbowlstrainerpotskimmerlemon squeezerwhisksalad bowlplate

Tips

  • The salad is both sweet and crispy, and the labneh adds a tangy deliciousness.
  • Blanching is a key step for the vegetables in this recipe.
  • The dressing should be well-whisked to combine all ingredients.
  • Ensure all ingredients are properly drained after blanching and soaking.
  • Mix the salad thoroughly to distribute the dressing and toppings evenly.
  • Serve the salad over labneh with an extra drizzle of olive oil for added flavor and texture.
  • Season the salad with salt and pepper to taste before serving for optimal flavor.
  • Make sure to blanch each vegetable separately to ensure proper cooking times and texture.
  • The sunflower seeds provide a good crunchy texture and nutty flavor to the salad.
  • The feta cheese adds a salty, tangy kick to the fresh vegetables and creamy dressing.
  • Chop the cucumbers and slice the red onions thinly to ensure they integrate well into the salad.
  • Peeling the fava beans after blanching them ensures a tender and flavorful bite.
  • The dressing uses fresh lemon juice and olive oil for a vibrant and zesty taste.
  • The broccolini and asparagus should be cut into bite-sized pieces for easier eating and better presentation.
  • The salad features a variety of green vegetables, providing different textures and flavors.
  • The labneh serves as a creamy base, contrasting with the crispness of the vegetables.
  • Add seasoning to taste after mixing to ensure a balanced flavor profile.
  • This recipe is vegetarian and uses fresh spring vegetables.
  • The video emphasizes the freshness and crispness of the ingredients.
  • The use of an extra drizzle of olive oil on the labneh enhances the presentation and taste.
  • The recipe combines different textures, from crispy vegetables to creamy labneh.
  • Consider the aesthetic appeal by arranging the salad nicely on the plate.
  • The initial taste test shows the salad is very good, indicating a well-balanced flavor combination.
  • The recipe is suitable for spring, utilizing seasonal produce.
  • The dressing brings all the fresh flavors of the vegetables together.
  • The salad is versatile and can be adjusted to individual preferences.
  • The recipe highlights the natural sweetness of spring vegetables.
  • The chef uses a large bowl for mixing to ensure all ingredients are well combined.
  • The final presentation of the salad on a bed of labneh is visually appealing.
  • The video promotes fresh ingredients and healthy eating.
  • This salad is a good option for a light and refreshing meal.
  • The preparation involves simple yet effective techniques to maximize flavor.
  • The different green components make the salad visually appealing and nutrient-rich.
  • This dish can be a good side or a light main course.
  • The chef's enthusiasm suggests a satisfying culinary experience.
  • The cutting and blanching steps are clearly demonstrated.
  • The recipe is designed to celebrate fresh spring produce.
  • The use of distinct bowls for different ingredients shows organized preparation.
  • The addition of feta and sunflower seeds elevates the texture and flavor profile.
  • The video suggests the salad is flavorful and enjoyable.
  • The salad offers a blend of earthy and tangy notes.
  • Proper blanching ensures the vegetables retain their vibrant color and crispness.
  • The combination of fresh herbs and vegetables creates a refreshing taste.
  • The salad can be a great addition to any meal.
  • The overall preparation seems straightforward and achievable for home cooks.
  • The visual appeal of the salad is high, making it enticing.

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