![Salad Primavera with Creamy Mustard Vinaigrette](https://cdn.statically.io/img/www.eatingwell.com/thmb/2FNLISlzo7Fh4mHNtdPK657GyF8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/salad-primavera-mustard-vinaigrette-2000-25ffcc754ab54a8cbdb9efc56cab95fd.jpg)
Ingredients
Vinaigrette
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¼ cup lemon juice
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1 large egg yolk (see Tip)
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1 tablespoon whole-grain mustard
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1 teaspoon Dijon mustard
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2 tablespoons minced shallot
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½ teaspoon minced garlic
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½ teaspoon kosher salt
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¾ cup extra-virgin olive oil
Salad
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1 tablespoon kosher salt
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12 ounces baby yellow potatoes, scrubbed
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1 pound bunches broccolini, trimmed
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1 pound asparagus, trimmed
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3 cups sugar snap peas
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2 cups Little Gem or small Boston lettuce leaves
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8 small radishes, thinly sliced
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1 ½ ounces aged Gouda cheese, such as Van Kaas or Ewephoria, shaved
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⅓ cup chopped almonds, toasted
Directions
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To prepare vinaigrette: Whisk lemon juice, egg yolk, whole-grain and Dijon mustard, shallot, garlic and 1/2 teaspoon salt in a medium bowl. Slowly stream in oil while whisking until creamy and emulsified. Refrigerate until ready to use.
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To prepare salad: Place a large bowl of ice water by the stove. Bring a large pot of water to a boil over high heat and add salt. Add potatoes and reduce heat to a gentle simmer. Cook until the potatoes are tender when pierced with the tip of a knife but not falling apart, 12 to 15 minutes. With a slotted spoon, immediately transfer the potatoes to the ice bath. Return the water to a boil and blanch broccolini, asparagus and peas in separate batches until tender-crisp, 1 to 3 minutes. Transfer each to the ice bath. Drain the vegetables and pat dry. Cut into bite-size pieces.
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Arrange the blanched vegetables, lettuce and radishes in a shallow bowl or platter. Drizzle with 1/2 cup dressing (reserve the remaining dressing for another use) and sprinkle with Gouda, almonds and pepper.
Tips
To make ahead: Refrigerate vinaigrette (Step 1) for up to 3 days.
Tip: When a recipe calls for raw eggs, you can minimize the risk of foodborne illness by using pasteurized-in-the-shell eggs. Look for them in the refrigerator case near other whole eggs.
Nutrition Facts (per serving)
432 | Calories |
27g | Fat |
36g | Carbs |
15g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Serving Size 3 cups | |
Calories 432 | |
% Daily Value * | |
Total Carbohydrate 36g | 13% |
Dietary Fiber 8g | 29% |
Total Sugars 8g | |
Protein 15g | 30% |
Total Fat 27g | 35% |
Saturated Fat 5g | 25% |
Cholesterol 31mg | 10% |
Vitamin A 3548IU | 71% |
Sodium 459mg | 20% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.