Spring Time Vegetable Salad

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Spring Time Vegetable Salad

Vinaigrette:
3 tbls lemon juice
Finely grated zest of half a lemon
1 tsp grain mustard
1/2 tsp toasted ground fennel seed
Salt and pepper
1/2 cup KINGS Extra Virgin Olive Oil

FOR THE SALAD:
1 15 oz can Kings Organic Great northern beans, drained
1 15 oz can Organic red kidney beans, drained
Salt and pepper
Pinch red pepper flakes
6 to 8 large, Kings asparagus spears, snapped and peeled
6 radishes
1 small Kings fennel bulb, trimmed
1 small sweet spring onion, or a few scallions, finely chopped
2-3 tbls chopped parsley for garnish.

1. To make the vinaigrette, whisk together the vinaigrette ingredients. Adjust lemon juice, salt and pepper to taste.
2. To assemble the salad, place the Kings drained organic beans in a large bowl. Pour half the vinaigrette over the beans and toss lightly. Season with salt, pepper and red pepper flakes.
3. Carefully slice the asparagus spears lengthwise to about the thickness of a penny. Slice the radishes and fennel to the same thickness. Lay the shaved vegetables and chopped onion or scallions in a shallow bowl. Season with salt and pepper, and dress them very lightly with a few tablespoons of vinaigrette, turning gently to coat.
4. Spoon the beans onto a serving platter or individual plates, cover the beans with the shaved vegetables. Add a little more vinaigrette over the top. Sprinkle with chopped parsley.