Features
Ingredients
(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)
In this vibrant spring salad, carrots and scallions are thinly sliced into ribbons and marinated in quick pickle-like fashion, so they are infused with a bright, herb-flecked pucker. Tossed with blanched asparagus and peas, the vegetables come together for a colorful, fresh side that really pops.
Storage Notes: Leftover marinade can be refrigerated in an airtight container for up to 1 week. It’s great as a salad dressing or a marinade for a future dish. The salad can be refrigerated in an airtight container in the refrigerator for up to 2 days.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 4 servings
Using a vegetable peeler, cut the carrot into ribbons, pressing the carrot against a cutting board for leverage to get the widest ribbons possible. If the ribbons are very long, cut them into bite-size pieces, 2 to 3 inches long. (You should get about 1 cup.) Halve the scallions lengthwise, then cut them across into 1-inch long pieces. In a medium bowl, toss the carrot and scallions together. (The scallion pieces will separate naturally as you toss. You can coax them apart if you want, or allow some pieces to stay together.)
In a small bowl, whisk together the oil, vinegar, thyme, salt and pepper. Pour the marinade over the carrots and scallions and toss to coat. Cover and set aside at room temperature for 30 minutes, stirring occasionally.
Prepare a large bowl of ice water.
Fill a large, deep skillet about halfway with water and bring to a boil. Place the asparagus in the boiling water and cook until firm-tender but still bright green, 1 to 2 minutes, depending on the thickness. Using tongs, transfer the asparagus to the ice bath (keep the water in the skillet boiling) and chill completely, then transfer the asparagus to a cutting board and cut on the bias into 1-inch pieces. Transfer the asparagus to a medium bowl.
If using fresh peas, add them to the boiling water and cook until are firm-tender, 1 to 2 minutes, then drain and transfer to the ice bath. (Add more ice if it has melted.) Drain. Transfer the peas to the bowl with the asparagus.
Using a slotted spoon, transfer the carrots and scallions to the bowl with the asparagus and peas. Add 2 tablespoons of the marinade to the salad and toss to combine. Taste and season with additional salt, if needed; garnish with thyme, if using, and serve.
From cookbook author and nutritionist Ellie Krieger.
Tested by Olga Massov.
Email questions to the Food Section.
Email questions to the Food Section at food@washpost.com.
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Rate this recipe
Calories per serving: 187
% Daily Values*
Total Fat: 14g 22%
Saturated Fat: 2g 10%
Cholesterol: 0mg 0%
Sodium: 215mg 9%
Total Carbohydrates: 11g 4%
Dietary Fiber: 4g 16%
Sugar: 5g
Protein: 3g
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than 65g
Saturated Fat: Less than 20g
Cholesterol: Less than 300mg
Sodium: Less than 2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g
Marinated Spring Vegetable Salad – Washington Post
