Happy Easter!

Spring!
So happy you are here at last.
You know it’s spring when there are beautiful bunches of thin asparagus in the market.
Alexander loves asparagus, but he doesn’t love salad.
In order to try to get him excited and possibly eat a salad we went to Trader Joes. I let him pick out “Green” vegetables to put in our salad. He loves colors and shades of colors. He was excited to look through the produce and choose.
Asparagus, baby spinach, sugar snap peas and edamame. I recommended Lemon Shallot Vinaigrette and a few wafer thin slices of radish.

I taught Alexander how to peel the strings from the Sugar Snap Peas

and for the first time I let him use the paring knife to cut the Sugar Snap Peas. (Please remember Alexander is better with a peeler than a pencil. I don’t recommend any child using a knife unless fully supervised by a parent when they are ready for it. Knives are extremely dangerous.)

End result a beautiful salad, lots of fun and Alexander ate two bites of salad!

Enjoy!

Avec Amour, Victoria and Alexander!

Spring Green Salad with Lemon Shallot Vinaigrette

Yield – 4 Servings

1/2 Bunch Thin Asparagus

1/2 Bag (6 oz) of Baby Spinach

1/2 Bag (12 oz) of Sugar Snap Peas

1/2 Bag (12 oz) of Edamame, frozen, cooked and shelled

1 Radish

1/4 Cup Lemon Juice, about 1 large Lemon

1/2 Cup Extra Virgin Olive Oil

2 Tablespoons Water

2 Tablespoons Shallots, finely minced

1 Tablespoon Lemon Zest

1/4 teaspoon Kosher Salt

1. Trim Asparagus,

cook in boiling water until just tender,

rinse under cold water to stop the cooking,

slice into 3/4″ pieces.

Remove strings from Sugar Snap Peas and slice on a diagonal.

Rinse and dry Spinach. Defrost Edamame by running under warm water.

2. In a salad bowl toss together Spinach, Asparagus, Sugar Snap Peas and Edamame,

set aside.

 3. In a smal bowl whisk together lemon juice

and olive oil,

add water, stir in shallots, lemon zest

and salt. This step can be done a day or two ahead, just store vinaigrette in a jar and whisk again before serving.

 4. Toss salad with vinaigrette

just before serving

and garnish with wafer thin slices of radish.

Print

Yum

Spring Green Salad with Lemon Shallot Vinegrette from Alexandersmom.com

Yield: 4 Sevings

Ingredients

• 1/2 Bunch Thin Asparagus
• 1/2 Bag (6 oz) of Baby Spinach
• 1/2 Bag (12 oz) of Sugar Snap Peas
• 1/2 Bag (12 oz) of Edamame, frozen, cooked and shelled
• 1 Radish
• 1/4 Cup Lemon Juice, about 1 large Lemon
• 1/2 Cup Extra Virgin Olive Oil
• 2 Tablespoons Water
• 2 Tablespoons Shallots, finely minced
• 1 Tablespoon Lemon Zest
• 1/4 teaspoon Kosher Salt

Instructions

1. Trim Asparagus, cook in boiling water until just tender, rinse under cold water to stop the cooking, slice into 3/4" pieces. Remove strings from Sugar Snap Peas and slice on a diagonal. Rinse and dry Spinach. Defrost Edamame by running under warm water.
2. In a salad bowl toss together Spinach, Asparagus, Sugar Snap Peas and Edamame, set aside.
3. In a smal bowl whisk together lemon juice and olive oil, add water, stir in shallots, lemon zest and salt. This step can be done a day or two ahead, just store vinaigrette in a jar and whisk again before serving.
4. Toss salad with vinaigrette just before serving and garnish with wafer thin slices of radish

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http://www.alexandersmom.com/2017/04/11/spring-green-salad-with-lemon-shallot-vinaigrette-from-alexandersmom-com/