Description
This vibrant Red, Green and White Christmas Salad features fresh asparagus, green beans, and snow peas blanched to tender-crisp perfection, tossed with a tangy honey Dijon lemon dressing, and finished with crumbled feta and dried cranberries for a festive holiday side dish.
Ingredients
Scale
Vegetables
- 2 bunches asparagus
- 10 oz / 300g green beans
- 5 oz / 150g snow peas
Dressing
- 1 tbsp honey
- 2 tsp Dijon mustard
- 2 tbsp lemon juice
- 6 tbsp olive oil
- 1/2 tsp salt
- Black pepper, to taste
Toppings
- 4 oz / 120g feta cheese
- 1/3 cup dried cranberries
Instructions
- Boil Water: Fill a large pot with water and bring it to a rolling boil to prepare for blanching the vegetables.
- Prepare Asparagus: Cut off the woody ends from the asparagus and then slice each stalk into three pieces, separating the heads from the stems.
- Trim Beans: Trim the ends of the green beans and place them in a separate pile for blanching.
- Prepare Snow Peas: Remove the outer strings from each snow pea to ensure a tender bite.
- Blanch Green Beans: Add the green beans to the boiling water and simmer for 30 seconds once the water returns to a simmer.
- Blanch Asparagus Stems: Add the asparagus stems to the boiling water, wait until it returns to a simmer, then cook for another 30 seconds.
- Blanch Snow Peas and Asparagus Heads: Finally, add the snow peas and asparagus heads to the boiling water, bring back to a simmer, and cook for 30 seconds.
- Shock Vegetables: Immediately drain all the greens and rinse them under cold running water for 10 seconds to stop the cooking process and preserve their color and crispness.
- Dry Greens: Allow the vegetables to cool and then dry them thoroughly using a paper towel to remove excess moisture, especially if serving immediately.
- Make Dressing: Combine honey, Dijon mustard, lemon juice, olive oil, salt, and a pinch of black pepper in a jar; shake vigorously until well mixed.
- Toss Salad: Place the cooled greens in a bowl and toss evenly with the prepared dressing to coat all the vegetables.
- Serve: Transfer the dressed salad to a serving bowl, crumble the feta cheese over the top, scatter dried cranberries, and serve immediately for a refreshing festive side dish.
Notes
- Blanching vegetables in stages ensures each type is cooked to the perfect tender-crisp texture.
- Shocking the vegetables in cold water immediately stops cooking and helps retain vibrant colors.
- Drying the vegetables thoroughly prevents a watery salad and helps the dressing adhere better.
- You can prepare the dressing in advance and store it in the refrigerator for up to 3 days.
- For a vegan option, omit the feta or substitute with a plant-based cheese.
