Mâche With Spring Vegetables And Lemon Vinaigrette Recipe

Name: Mâche With Spring Vegetables And Lemon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons plus 1/4 cup extra-virgin olive oil; 1 red onion (about 8 oz.), peeled and slivered lengthwise; 8 ounces small haricots verts or other green beans, rinsed, ends trimmed, and any strings pulled off (see notes); 8 ounces baby carrots (1/2 in. wide at top), tops trimmed off, and scrubbed, or baby-cut carrots; 1 cup shelled fresh peas (from 1 lb. in shell); 2 tablespoons Meyer or regular lemon juice; 1 tablespoon plain yogurt; 1 teaspoon Dijon mustard; Fine sea or regular salt; Fresh-ground black pepper; 2 quarts mache (4 oz.), rinsed and crisped

Servings: persons

2 teaspoons plus 1/4 cup extra-virgin olive oil
1 red onion (about 8 oz.), peeled and slivered lengthwise
8 ounces small haricots verts or other green beans, rinsed, ends trimmed, and any strings pulled off (see notes)
8 ounces baby carrots (1/2 in. wide at top), tops trimmed off, and scrubbed, or baby-cut carrots
1 cup shelled fresh peas (from 1 lb. in shell)
2 tablespoons Meyer or regular lemon juice
1 tablespoon plain yogurt
1 teaspoon Dijon mustard
Fine sea or regular salt
Fresh-ground black pepper
2 quarts mache (4 oz.), rinsed and crisped

1
Pour 2 teaspoons olive oil into an 8- to 10-inch nonstick frying pan over medium heat; when hot, add onion and stir occasionally until slightly limp, about 8 minutes (onion should be a little crunchy still). Remove from heat and let cool.
2
Meanwhile, in a 3- to 4-quart pan over high heat, bring about 2 quarts water to a boil. Add green beans and cook until tender-crisp to bite, 4 to 5 minutes. With a strainer or slotted spoon, transfer to a colander; rinse under cold running water until cool. Drain and pour into a large bowl. Add carrots to boiling water and cook until tender-crisp, 5 to 6 minutes. Transfer to colander, rinse until cool, drain, and add to bowl. Add peas to boiling water and cook until barely tender to bite, about 3 minutes. Pour into colander and rinse until cool; drain and add to bowl.
3
In a small bowl, mix lemon juice, yogurt, and mustard until blended. Whisk in remaining 1/4 cup olive oil and salt and pepper to taste.
4
Add mache to vegetables in bowl. Drizzle lemon vinaigrette over the top and mix gently to coat. Divide mixture among salad plates and garnish equally with sauteed onion.

127

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 teaspoons plus 1/4 cup extra-virgin olive oil, 1 red onion (about 8 oz.), peeled and slivered lengthwise, 8 ounces small haricots verts or other green beans, rinsed, ends trimmed, and any strings pulled off (see notes), 8 ounces baby carrots (1/2 in. wide at top), tops trimmed off, and scrubbed, or baby-cut carrots, and more.

Yes, Mâche With Spring Vegetables And Lemon Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mâche With Spring Vegetables And Lemon Vinaigrette

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