Mr. McGregor’s Garden Salad with Lemon-Thyme Vinaigrette

A colorful mix of fresh garden vegetables and tender greens drizzled with lemon-thyme vinaigrette, offering a bright, wholesome salad full of spring flavor.

Recipe Information

Total Time:

Yield:

6 servings

Ingredients

Lemon-Thyme Vinaigrette

4 teaspoons lemon zest

6 tablespoons lemon juice

4 tablespoons white balsamic vinegar

2 tablespoons honey

4 teaspoons fresh tarragon, minced

4 teaspoons fresh thyme, minced

2 teaspoons Dijon mustard

2 small cloves garlic, finely minced

1 cup extra virgin olive oil

Salt, to taste

Freshly ground pepper, to taste

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Salad

2 quarts water

1 teaspoon salt

2 cups fresh French green beans

2 cups fresh sugar snap peas

2 cups fresh white cauliflower, chopped

2 cups fresh green cauliflower, chopped

2 cups fresh broccoli, chopped

1 (3.5-ounce) package mâche rosettes

6 red radishes

5 medium rainbow carrots, roughly chopped

3 or 4 green onions, trimmed

6 hardboiled eggs

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Directions

For vinaigrette, in a small bowl whisk together lemon zest, lemon juice, vinegar, honey, tarragon, thyme, mustard and garlic. Add olive oil in a slow, steady stream, whisking until the vinaigrette is emulsified. Add salt and pepper to taste. Cover and refrigerate until serving time.
In a 4-quart saucepan or Dutch oven, combine water and salt; bring to a boil. Separately blanch green beans, peas, cauliflower and broccoli for 1 minute each or until vegetables are slightly softened but still firm in the center. Transfer vegetables to a bowl of ice water and cool thoroughly; drain.
Arrange mâche, blanched vegetables, radishes, carrots and onions on a large platter. Place unpeeled eggs in a serving bowl, providing individual small saucers for discarded shells. (Or, peel, slice and arrange eggs over salad.) Serve salad with Lemon-Thyme Vinaigrette.