Spring Vegetable Salad with Honey-Lemon Vinaigrette
Spring Vegetable Salad with Honey-Lemon Vinaigrette.
Nathan Congleton / TODAY
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A quick dip in an ice water bath after boiling keeps the green vegetables crispy and bright.


  • Honey-Lemon Vinaigrette

    • 1/4 cup honey
    • 1 lemon, juiced and zested
    • 1/4 cup sherry vinegar
    • 1/2 cup olive oil
  • Spring Vegetable Salad

    • 1/2 cup English peas
    • 1/2 cup sugar snap peas
    • 1/2 cup snow peas, cut into 1-inch diamonds
    • 1/2 cup asparagus tips
    • 1 cup tri-colored cherry tomatoes, halved
    • 1/4 cup radishes, thinly shaved
    • 3 shallots, finely minced
    • 3 tablespoons chives, finely cut
    • 1/4 cup Honey-Lemon Vinaigrette (recipe above)
    • Sea salt and pepper, to taste
    • Edible flowers, for garnish (optional)


For the Honey-Lemon Vinaigrette:

In a small sauce pan, add the honey, lemon juice, lemon zest and vinegar. Bring the mixture to a boil and then remove from the heat. All to cool slightly before placing in a blender. On medium speed, blend the mixture while slowly drizzling in the oil until the mixture is completely emulsified.

For the Spring Vegetable Salad:

In a large pot, heat 3 quarts water and 1 tablespoon salt over high heat. Once boiling, blanch the English peas, sugar snap peas, snow peas and asparagus tip for 30 seconds and immediately transfer them to a large bowl filled with ice water. Drain the vegetables and dry on them paper towels.

In a large bowl, add the blanched green vegetable mixture, tomatoes, radishes, shallots, chives, 1/4 cup of the Honey-Lemon Vinaigrette, salt and pepper. Toss to combine. Optional: garnish with the edible flowers.

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