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Spring Greens Salad with Avocado, Early Peas and Tarragon-Dijon Vinaigrette

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Spring Greens Salad with Avocado, Early Peas and Tarragon-Dijon Vinaigrette by Chef Kai Chase

Spring Greens Salad with Avocado, Early Peas and Tarragon-Dijon Vinaigrette

Chef Kai Chase
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Ingredients
  

  • 1.5 Cup Green Beans Trimmed
  • 1 Cup Early Peas Fresh
  • 1 Cup Broccoli Crowns Coarsely Chopped
  • 1 Lrg Shallot Finely Chopped
  • 1 Lrg Avocado Chopped
  • 2 TB Fresh Tarragon Chopped
  • 2 Tsp Dijon Mustard
  • 1/2 Cup EVO Extra Virgin Olive Oil
  • 1/3 Cup Red Wine Vinegar
  • Grated Zest of 1 Lemon
  • Salt & Pepper To Taste

Instructions
 

  • Using a medium saucepan filled with water, place on the stove over medium-high heat and bring to a rapid boil
  • Blanch the green beans for 4 minutes, then add the peas and broccoli
  • After 30 seconds, scoop all the vegetables out and into an ice water bath to stop the cooking. Vegetables should be bright and green.
  • Drain, dry, and place in a large bowl
  • In a small mixing bowl, combine the shallot, dijon, red wine vinegar, grated lemon zest, and tarragon.
  • Whisk together while slowly adding the EVO to emulsify.
  • Salt and Pepper to taste
  • Pour the vinaigrette over the vegetables and gently toss to combine
  • Top with chopped avocado. Season to taste.
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