The food lab better home cooking through science ( PDFDrive ) 968

SPRING VEGETABLE SALAD The greatest part of a dish like this is that you can pretty much everything ahead of time: blanch your vegetables, make the optional puree (see the Note), make the vinaigrette, even poach the eggs, and store them in the fridge When you’re ready to eat, just mix your vegetables (I add a few tender raw pea shoots to the salad as well) and toss them in the vinaigrette until coated Lay them on top of your puree, add your eggs, and drizzle with a bit more vinaigrette (or just straight-up olive oil), and you’re ready to dig in NOTES: Feel free to use whatever fresh green vegetables you can find Young broccoli stalks, Brussels sprouts, fava beans, or fiddleheads would all work fine If desired, the asparagus peelings can be blanched until tender, then pureed in a blender with 2 tablespoons water and tablespoon olive oil until smooth and used as an additional sauce for the dish ½ cup Mild Lemon- or Red Wine–Olive Oil Vinaigrette (here) 1 teaspoon grated lemon zest plus a few dozen strips zest (from 1 lemon) 1 tablespoon minced fresh parsley Kosher salt 1 cup shelled fresh peas or defrosted frozen peas 2 cups sugar snap peas, strings removed, ends trimmed, and cut into ½-inch pieces on the bias ...½ cup Mild Lemon- or Red Wine–Olive Oil Vinaigrette (here) 1 teaspoon grated lemon zest plus a few dozen strips zest (from 1 lemon) 1 tablespoon minced fresh parsley Kosher salt 1 cup shelled fresh peas or defrosted frozen peas... 1 cup shelled fresh peas or defrosted frozen peas 2 cups sugar snap peas, strings removed, ends trimmed, and cut into ½-inch pieces on the bias