Print Options:

Mâche with Spring Vegetables and Lemon Vinaigrette





Yields
Makes 4 servings

Notes: You can substitute asparagus for the green beans; cook it for 2 to 3 minutes in step 2.

Mâche with Spring Vegetables and Lemon Vinaigrette




James Carrier
 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 mâche (4 oz.), rinsed and crisped
Step 1
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.

Step 2
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.

Step 3
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.

Step 4
4

Add mâche to vegetables in bowl. Drizzle lemon vinaigrette over the top and mix gently to coat. Divide mixture among salad plates and garnish equally with sautéed onion.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories240
% Daily Value *
Total Fat 17g22%

Saturated Fat 2.4g12%
Cholesterol 0.2mg1%
Sodium 68mg3%
Total Carbohydrate 21g8%

Dietary Fiber 5.3g19%
Protein 4.8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.