Spring Chopped Salad + Wholegrain-Mustard Vinaigrette
'As so often happens in a restaurant kitchen, this salad came together unintentionally. While prepping our spring menu, Scot grabbed the freshest, best-looking ingredients and tossed them in a bowl, and this salad was born. The combination is a mix of textures and flavours – sweet peas, sharp radishes, soft and tender pea tendrils, and crunchy celery. Tart mustard vinaigrette is the right finish for the sweet vegetables.' –Tal Ronnen
For the Salad:
1 cup of fresh peas
1/2 pound sugar snap peas
2 watermelon radishes
4 celery stalks
1/2 cup of celery leaves
1/2 cup flat-leaf parsley leaves
1/2 cup of wholegrain mustard vinaigrette
Salt + Pepper
Pea tendrils, to garnish
For the Vinaigrette:
1 tablespoon of wholegrain mustard
1 small shallot
1/4 cup of white wine vinegar
1.5 teaspoons of agave nectar
1/2 cup of extra virgin olive oil
Salt + Pepper
1. First, make the vinaigrette. Combine the mustard, shallot, vinegar, agave and oil in a small mixing bowl or Mason jar and season with salt and pepper. Whisk or shake vigorously to blend. (Leftover vinaigrette can be kept in the fridge for up to one week.)
2. Bring a small pot of salted water to a boil over a high heat. Prepare and ice bath by filling a large bowl half-way with water and adding a tray of ice cubes.
3. Blanch the peas in the boiling water for only about 30 seconds; they will quickly become tender very quickly. Drain the peas and plunge into the ice bath to shock them and stop the cooking process – this procedure also sets the vibrant green colour.
4. Drain the peas again and put in a mixing bowl. Add the snap peas, radishes, celery, celery leaves, and parsley. Drizzle the salad with the vinaigrette, season with flaked sea salt and ground pepper, and gently toss to coat the vegetables.
5. Divide the salad among chilled plates and top with pea tendrils.
Serves 4 | 15 mins
Recipe kindly contributed by Tal Ronnen, Scot Jones and Serafina Magnussen, from their book Crossroads.