10-Vegetable Salad with Lemon Vinaigrette

Ingredients

• 3 tablespoons fresh lemon juice
• preferably Meyer lemon
• 1/4 cup extra-virgin olive oil
• 1 tablespoon chopped chervil or parsley
• 1 teaspoon honey
• Salt and freshly ground pepper
• 6 jumbo asparagus stalks
• peeled
• 6 baby carrots
• peeled and quartered lengthwise
• 1/2 cup sugar snap peas (2 ounces)
• trimmed
• 4 cups packed assorted baby lettuce leaves or mesclun (3 ounces)
• 4 radishes
• julienned
• 2 white mushrooms
• stemmed and thinly sliced
• 1 fennel bulbhalved
• cored and thinly sliced
• 1 Kirby or Japanese cucumber
• julienned
• 1 ripe Hass avocado
• cut into 2-by-1/4-inch slices
• 1 cup pea sprouts or broccoli sprouts
• 1/4 cup raw cashew halves

Instructions

1. In a small bowl, whisk the lemon juice with the olive oil, chervil and honey and season with salt and pepper.
2. Bring a medium saucepan of salted water to a boil.
3. Add the asparagus and carrots and cook until the asparagus is bright green and the carrots are barely tender, about 2 minutes.
4. Using a slotted spoon, transfer the asparagus and carrots to a platter.
5. Add the sugar snap peas to the saucepan and cook until they turn bright green, about 30 seconds; transfer to the platter.
6. Cut the sugar snap peas into julienne strips.
7. Halve the asparagus stalks lengthwise, then halve the asparagus pieces crosswise.
8. In a large bowl, toss the lettuce, asparagus, carrots, sugar snap peas, radishes, mushrooms, fennel, cucumber, avocado, sprouts and cashews.
9. Add the vinaigrette and toss well.
10. Serve right away.