Over the next couple of weeks I will be posting recipes from the last few market demonstrations.  Here is the recipe from the April market.  Enjoy!!!

Spring vegetable Salad with Shallot-Thyme Vinaigrette

 Serves 2 as a main course salad or 4 as a side salad

4 cups                      Assorted Spring vegetables, blanched; some of my favorites include Fava beans, snap peas, English peas, zucchini, carrots, fennel, cauliflower, celery root, radishes

8 cups                      Assorted lettuces, cleaned and cut into bite size pieces. Feel free to throw in some pea greens, fresh herbs, or anything else leafy you like. 

5 or 6 Tbsp.           Shallot-Thyme Vinaigrette (recipe follows) 

  1. 1.Toss all ingredients together in a large mixing bowl
  2. 2.Season to taste with salt and pepper. Enjoy!!

 Shallot Thyme Vinaigrette

Yields about 1 cup

2 Tbsp.                     White wine vinegar

1 clove                     Garlic, chopped

2 Tbsp.                     Shallots, sliced

¼ tsp.                       Fresh tarragon

1 tsp.                         Fresh thyme

1 cup                        Extra Virgin Olive Oil

Salt and Pepper to taste 

  1. 1.Combine all ingredients in a blender and blend until smooth, about 1 minute. Season to taste with salt and pepper.
  2. 2.Let sit in refrigerator overnight to allow flavors to blend.
  3. 3.Strain and enjoy. Will last up to one month in your refrigerator.