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Mother's Day: Spring Vegetable Salad & Mesclun Greens

Source of Recipe

Chef Robert Robert Sulatycky - Four Seasons


List of Ingredients

4 pc asparagus , cleaned, blanched and chilled
6 pc tiny teardrop tomatoes - cut in half
1/4 cup blanched, peeled and chilled fava beans
6 pc haricot vert, blanched and chilled
3 oz Organic salad greens
2 x 1 oz slice of Brie Cheese
1 tsp fine diced shallot
Juice of 2 lemons
3 Tbsp extra virgin olive oil
salt and pepper to taste


Recipe

1. In a medium size stainless bowl, whisk together the shallots, lemon juice and olive oil. Adjust seasoning with salt and pepper.

2. In another bowl, toss all the vegetables, except the salad greens with 1/2 the vinaigrette. Season with a pinch of salt and pepper.

3. Artfully arrange the vegetables on a salad plate.

4. Toss the salad greens with the remainder of the vinaigrette and place on the vegetables.

5. Place the cheese next to the salad and serve.

SERVES 2