Spring Vegetable Salad with Mustard Seed Dressing

Name: Spring Vegetable Salad with Mustard Seed Dressing
Yield: Serves 4
Ingredients: 1½ tsp fine sea salt; 1 Tbsp herbes de Provence; 1 Tbsp yellow mustard seeds; 2 spring onions, sliced; 1½ lb [680 g] assorted green spring vegetables, such as asparagus, snap peas, and frozen baby peas, in equal quantities; 1½ lb [680 g] assorted green spring vegetables, such as asparagus, snap peas, and frozen baby peas, in equal quantities; 1½ lb [680 g] assorted green spring vegetables, such as asparagus, snap peas, and frozen baby peas, in equal quantities; 1½ lb [680 g] assorted green spring vegetables, such as asparagus, snap peas, and frozen baby peas, in equal quantities; ½ tsp Aleppo pepper; 1 tsp Dijon mustard; ½ tsp freshly ground black pepper; ½ cup [120 ml] champagne or prosecco or white wine vinegar; ½ cup [120 ml] champagne or prosecco or white wine vinegar; ½ cup [120 ml] extra-virgin olive oil; ½ cup [120 ml] champagne or prosecco or white wine vinegar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Flavors of the Sun

By Christine Sahadi Whelan

Published 2021

About

Each year I host a gigantic Easter brunch buffet. If the weather is good, we spill out into the yard; either way, I always serve some type of spring vegetable salad to welcome the return of warmer days and lighten up the meal. I am partial to this combination of asparagus, snap peas, and English peas, but I’ll use whatever is freshest and available at the market. The mustard seeds add a pleasant crunch and bite to the crisp veggies.

Ingredients

Side dish
Spring
Gluten-free
Vegan
Brunch

Ingredients

Method