10-Vegetable Salad with Lemon Vinaigrette



  1. 3 tablespoons fresh lemon juice, preferably Meyer lemon
  2. 1/4 cup extra-virgin olive oil
  3. 1 tablespoon chopped chervil or parsley
  4. 1 teaspoon honey
  5. Salt and freshly ground pepper
  6. 6 jumbo asparagus stalks, peeled
  7. 6 baby carrots, peeled and quartered lengthwise
  8. 1/2 cup sugar snap peas (2 ounces), trimmed
  9. 4 cups packed assorted baby lettuce leaves or mesclun (3 ounces)
  10. 4 radishes, julienned
  11. 2 white mushrooms, stemmed and thinly sliced
  12. 1 fennel bulbhalved, cored and thinly sliced
  13. 1 Kirby or Japanese cucumber, julienned
  14. 1 ripe Hass avocado, cut into 2-by-1/4-inch slices
  15. 1 cup pea sprouts or broccoli sprouts
  16. 1/4 cup raw cashew halves


  1. In a small bowl, whisk the lemon juice with the olive oil, chervil and honey and season with salt and pepper.
  2. Bring a medium saucepan of salted water to a boil.
  3. Add the asparagus and carrots and cook until the asparagus is bright green and the carrots are barely tender, about 2 minutes.
  4. Using a slotted spoon, transfer the asparagus and carrots to a platter.
  5. Add the sugar snap peas to the saucepan and cook until they turn bright green, about 30 seconds; transfer to the platter.
  6. Cut the sugar snap peas into julienne strips.
  7. Halve the asparagus stalks lengthwise, then halve the asparagus pieces crosswise.
  8. In a large bowl, toss the lettuce, asparagus, carrots, sugar snap peas, radishes, mushrooms, fennel, cucumber, avocado, sprouts and cashews.
  9. Add the vinaigrette and toss well.
  10. Serve right away.