Mâche with Spring Vegetables and Lemon Vinaigrette
More From Sunset
Amount per serving
- Calories: 240
- Calories from fat: 64%
- Protein: 4.8g
- Fat: 17g
- Saturated fat: 2.4g
- Carbohydrate: 21g
- Fiber: 5.3g
- Sodium: 68mg
- Cholesterol: 0.2mg
- 2 teaspoons plus 1/4 cup extra-virgin olive oil
- 1 red onion (about 8 oz.), peeled and slivered lengthwise
- 8 ounces small haricots verts or other green beans, rinsed, ends trimmed, and any strings pulled off (see notes)
- 8 ounces baby carrots (1/2 in. wide at top), tops trimmed off, and scrubbed, or baby-cut carrots
- 1 cup shelled fresh peas (from 1 lb. in shell)
- 2 tablespoons Meyer or regular lemon juice
- 1 tablespoon plain yogurt
- 1 teaspoon Dijon mustard
- Fine sea or regular salt
- Fresh-ground black pepper
- 2 quarts mâche (4 oz.), rinsed and crisped
- 1. Pour 2 teaspoons olive oil into an 8- to 10-inch nonstick frying pan over medium heat; when hot, add onion and stir occasionally until slightly limp, about 8 minutes (onion should be a little crunchy still). Remove from heat and let cool.
- 2. Meanwhile, in a 3- to 4-quart pan over high heat, bring about 2 quarts water to a boil. Add green beans and cook until tender-crisp to bite, 4 to 5 minutes. With a strainer or slotted spoon, transfer to a colander; rinse under cold running water until cool. Drain and pour into a large bowl. Add carrots to boiling water and cook until tender-crisp, 5 to 6 minutes. Transfer to colander, rinse until cool, drain, and add to bowl. Add peas to boiling water and cook until barely tender to bite, about 3 minutes. Pour into colander and rinse until cool; drain and add to bowl.
- 3. In a small bowl, mix lemon juice, yogurt, and mustard until blended. Whisk in remaining 1/4 cup olive oil and salt and pepper to taste.
- 4. Add mâche to vegetables in bowl. Drizzle lemon vinaigrette over the top and mix gently to coat. Divide mixture among salad plates and garnish equally with sautéed onion.
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