SPRING SALAD OF ASPARAGUS, BEANS AND SNOW PEAS
Ingredients for 6 persons:
1 pound asparagus, rinsed, trimmed to 4" and cut into 1" lengths
1/2 pound green beans, rinsed, trimmed and cut into 1" long pieces
1/2 pound snow peas, rinsed, trimmed and cut into 1" pieces
1 tablespoon lemon juice
5 tablespoons roasted walnut oil
Kosher salt and pepper to taste
Garnish: 2 cups Mesclun green mix
Bring a large pot filled with 6 quarts of water to a boil. Add 4 tablespoons salt. Fill a large glass bowl with iced water. Prepare the vegetables for cooking by rinsing, trimming and cutting them into 1" pieces.
Add the beans to the boiling water and cook until just cooked through, 3-4 minutes. Immediately strain from the boiling water into the iced water bath. Allow the beans to cool for 1 minute or so, then transfer to a towel to be dried and placed in a large bowl.
Cook the snow peas next for just a minute or two. Remove them to the iced bath to cool and then dry before placing in the bowl with the beans. Cook the asparagus for 4 minutes or so, until just cooked through, and follow the same procedure for cooling and drying and combine them with the other blanched vegetables. (This may be done ahead and held for 4 hours.)
In a small mixing bowl whisk together the lemon juice and walnut oil. Season to taste with salt and pepper.
Serving: Just before serving, toss the vegetables in the walnut dressing. Divide the greens among the plates and top with a mound of spring vegetable