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Salad of Spring Vegetables with Green Pea Vinaigrette

Jim Franco
Yield Makes 4 servings
My inspiration for this salad comes from early spring trips to the farmers market. What I put in the salad depends on what the farmers are selling, but this is my favorite combination. Fresh-roasted baby golden beets would also be a good addition. Prep: 25 minutes, Cook: 8 minutes.


  • 1 bunch baby carrots, peeled and trimmed, leaving a small amount of green stems
  • 4 spring onions, trimmed and split in half lengthwise, white and green parts
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
  • 1 head Bibb lettuce, washed and drained
  • Green Pea Vinaigrette
  • 6 tablespoons fresh herb leaves (such as parsley, chervil, mint, and tarragon)

How to Make It

  1. Blanch carrots in a large pot of salted boiling water 2 minutes or just until tender and bright orange. Remove from water immediately with a slotted spoon, and place in ice-cold water to stop the cooking process. Let carrots cool completely; remove from water, and let drain.

  2. Preheat grill to medium-high heat.

  3. Combine onions, olive oil, sea salt, and pepper in a medium bowl; toss to coat. Grill onions, turning frequently, 6 minutes or until slightly charred. Remove from heat, and set aside to cool.

  4. Arrange lettuce leaves on a large platter or individual serving plates, and top with carrots and grilled onions. Drizzle with Green Pea Vinaigrette, and top with fresh herb leaves.