Salad of Late Spring Vegetables with Feta, Olives & Mint

From the blog For Love of the Table

1 lb. (trimmed weight) young spring vegetables—use a mix of three or four of the following: radishes, carrots, fennel bulb, white top salad turnips, asparagus spears, sugar snap peas, snow peas

6 oz. (more or less) chopped or thinly shaved ice berg lettuce or romaine hearts

Salt & Pepper

1/2 c. mint chiffonade

About a half cup basic vinaigrette, plus more for drizzling

1/2 c. olives, pitted and cut into lengthwise strips

1/2 to 2/3 c. crumbled Feta

Prepare the vegetables: For sugar snap and snow peas, remove the strings. Bring a pot of well-salted water to a boil. Add the peas and blanch until the water returns to a boil—about a minute. Transfer the peas to a bowl of ice water. When cold, lift out and spread on kitchen towels. Blot dry. They may be left as they are, but I like to cut them into 1/4-inch strips on the diagonal.

Asparagus may be cut in thin slices on a short diagonal and added raw or blanched (like the peas), or they may be shaved into long strips using a vegetable peeler and added raw.

Fennel and young root vegetables should be trimmed and sliced thinly crosswise (at a slight angle if appropriate) using a mandolin. Peel the carrots and salad turnips first, if you like. I would recommend peeling if the skin is especially tough or dirty.

Place the vegetables, lettuce and mint in a large bowl. Season well with salt & pepper. Drizzle in about a third cup of the vinaigrette. Toss until everything is well coated...adding more vinaigrette as necessary. Taste and correct the seasoning. You may add the Feta and olives and toss to combine—or plate the salad (on individual plates or in a large serving bowl) by layering handfuls of salad and sprinkling of feta and olives in between the layers, finishing with a final scattering of feta and olives and a drizzle of vinaigrette, if you like. Serve right away. If you have not used any lettuce, the salad may be held briefly in the refrigerator before serving. Serves 4 as a light entrée or lunch...8 as a side salad.

Notes:

Quantities of vinaigrette, mint, olives and Feta should be to taste. I have given amounts only as a starting point. You should alter to suit your preferences and your palate.
I think this salad is best when 1/3 to 1/2 of the vegetables are made up of sugar snap or snow peas. As you consider the vegetables you will add, think about the character of each...whether they are hot and pungent...or sweet and mild...and balance them accordingly to obtain a pleasing whole.
The quantities in this recipe are easily divided for an impromptu lunch for one...or multiplied for a large party or buffet platter. In general, the amounts given are a guideline. You should use amounts and quantities that suit your appetite and your palate.
Sprouts and shoots make a delicious addition to this salad. More substantial varieties can be tossed in with the lettuce and vegetables...more delicate ones should be scattered over the finished salad.

Basic Vinaigrette:

1 T. finely minced shallot

1 small clove of garlic, minced

1/4 c. red wine vinegar

Salt & freshly ground black pepper

1 T. Dijon mustard

3/4 c. oil—olive oil, or half olive oil and half vegetable oil

1 T. finely minced parsley

Place the shallot, garlic, vinegar, pepper and a half teaspoon of kosher salt in the cup of an immersion blender...or regular blender. Let sit for five minutes. Add the mustard. With the blender running, add the oil in a thin stream to form a thick, emulsified dressing. Add the parsley and process briefly...or simply stir in. Taste and correct the seasoning. Makes 1 cup vinaigrette.

The dressing keeps at least two weeks in the refrigerator. If all olive oil is used, it will solidify under refrigeration and you will need to bring to room temperature before using. When made with half vegetable oil it will still be pourable when cold.

Note: You may add the parsley with the Dijon...just be aware that your vinaigrette will have a pale green cast to it.

(Vinaigrette recipe from Cooking with the Seasons by Monique Jamet Hooker)

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As published on forloveofthetable.com