The 30-minute window needed for pickling is just the right amount of time to prep the other vegetables, which are simply blanched. I find it easiest to blanch asparagus in a large, deep skillet: Just a couple of minutes in boiling water does the trick, before the asparagus is plunged into an ice bath to stop the cooking, locking in its color and chill. The peas (if fresh) then get a turn in the same the boiling water and ice bath. (Alternatively, frozen-and-thawed peas can be added to the salad as they are.)
When the bright, tender green vegetables are tossed with the crisp, marinated ribbons of carrot and scallion, along with a couple more tablespoons of the marinade, they come together as though they were meant for each other, for a colorful side salad that really pops.
Marinated Spring Vegetable Salad
Storage: 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.
Correction: An earlier version of this recipe included incorrect nutritional information regarding the fat content. It listed the recipe as containing trans fat. It does not. The recipe has a total of 14 grams of fat, with 2 grams of saturated fat.
- 1 medium carrot (about 5 ounces), peeled
- 1 bunch scallions (about 6), trimmed, white and light green parts only
- 1/4 cup extra-virgin olive oil
- 1/4 cup white wine vinegar
- 1 teaspoon chopped fresh thyme leaves or 3/4 teaspoon dried, plus more for optional garnish
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 bunch asparagus (about 6), woody ends trimmed
- 1 cup fresh peas or, if frozen, thawed
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 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.
Recipe from dietitian and food columnist Ellie Krieger.
Tested by Olga Massov; email questions to email@example.com.
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Calories: 187; Total Fat: 14 g; Saturated Fat: 2 g; Trans Fat: g; Cholesterol: 0 mg; Sodium: 215 mg; Carbohydrates: 11 g; Dietary Fiber: 4 g; Sugars: 5 g; Protein: 3 g.