Healthy Recipes Healthy Seasonal Recipes Healthy Spring Recipes Healthy Spring Salad Recipes Salad Primavera with Creamy Mustard Vinaigrette This is a salad where the vegetables really shine and the lettuce plays a supporting role. It requires a bit of work up front to blanch all the veg, but the results are impressive. By Jenni Ridall Lata Jenni Ridall Lata Instagram Website Jenni Ridall Lata is a prolific recipe developer and stylist, ghost-writing hundreds of recipes for restaurants, growers, and cookware brands. She has over 15 years of experience in the food & beverage industry. EatingWell's Editorial Guidelines Published on March 5, 2021 Print Share Share Tweet Pin Email Photo: Eva Kolenko Active Time: 45 mins Total Time: 1 hrs Servings: 4 Nutrition Profile: Gluten-Free High Fiber Soy-Free Vegetarian Jump to Nutrition Facts Ingredients Vinaigrette ¼ cup lemon juice 1 large egg yolk (see Tip) 1 tablespoon whole-grain mustard 1 teaspoon Dijon mustard 2 tablespoons minced shallot ½ teaspoon minced garlic ½ teaspoon kosher salt ¾ cup extra-virgin olive oil Salad 1 tablespoon kosher salt 12 ounces baby yellow potatoes, scrubbed 1 pound bunches broccolini, trimmed 1 pound asparagus, trimmed 3 cups sugar snap peas 2 cups Little Gem or small Boston lettuce leaves 8 small radishes, thinly sliced 1 ½ ounces aged Gouda cheese, such as Van Kaas or Ewephoria, shaved ⅓ cup chopped almonds, toasted Directions To prepare vinaigrette: Whisk lemon juice, egg yolk, whole-grain and Dijon mustard, shallot, garlic and 1/2 teaspoon salt in a medium bowl. Slowly stream in oil while whisking until creamy and emulsified. Refrigerate until ready to use. To prepare salad: Place a large bowl of ice water by the stove. Bring a large pot of water to a boil over high heat and add salt. Add potatoes and reduce heat to a gentle simmer. Cook until the potatoes are tender when pierced with the tip of a knife but not falling apart, 12 to 15 minutes. With a slotted spoon, immediately transfer the potatoes to the ice bath. Return the water to a boil and blanch broccolini, asparagus and peas in separate batches until tender-crisp, 1 to 3 minutes. Transfer each to the ice bath. Drain the vegetables and pat dry. Cut into bite-size pieces. Arrange the blanched vegetables, lettuce and radishes in a shallow bowl or platter. Drizzle with 1/2 cup dressing (reserve the remaining dressing for another use) and sprinkle with Gouda, almonds and pepper. Tips To make ahead: Refrigerate vinaigrette (Step 1) for up to 3 days. Tip: When a recipe calls for raw eggs, you can minimize the risk of foodborne illness by using pasteurized-in-the-shell eggs. Look for them in the refrigerator case near other whole eggs. Print Nutrition Facts (per serving) 432 Calories 27g Fat 36g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 432 % Daily Value * Total Carbohydrate 36g 13% Dietary Fiber 8g 29% Total Sugars 8g Protein 15g 30% Total Fat 27g 35% Saturated Fat 5g 25% Cholesterol 31mg 10% Vitamin A 3548IU 71% Sodium 459mg 20% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved