Recipe courtesy of James Briscione
Show: The Kitchen
Episode: Spring Feast
Save Recipe Print
Spring Vegetable Salad with Horseradish and Lemon Vinaigrette
Total:
30 min
Active:
20 min
Yield:
2 to 4 servings
Level:
Easy
Total:
30 min
Active:
20 min
Yield:
2 to 4 servings
Level:
Easy

Ingredients

Directions

For the dressing, combine the white wine vinegar, horseradish and lemon extract in a mixing bowl and stir to combine. Whisk in the olive oil and season to taste with salt.

Bring a large pot of water to the boil. Set up a bowl of ice water next to the stove and set a colander inside the ice water (so no ice is inside the colander). Stir a little salt into the water.

Add the vegetables in separate groups to the boiling water and cook each batch until just tender, about a minute; each vegetable should still have a little snap. Leave all the vegetables to cool and mix in the ice water after cooking.

Drain the vegetables well and pat dry. Add the cooked vegetables, radishes and cucumber to the bowl with the dressing and toss well to combine. Season to taste with salt. Transfer to a platter and garnish with the dill and mint or pea tendrils.

More from:

The Kitchen

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Baked Penne with Roasted Vegetables

Recipe courtesy of Giada De Laurentiis

Roasted Vegetable Frittata

Recipe courtesy of Ina Garten

Greek Salad

Recipe courtesy of Rachael Ray

Eggless Caesar Salad Dressing

Recipe courtesy of Marcela Valladolid

Arugula Salad

Recipe courtesy of Anne Burrell

Fall Salad

Recipe courtesy of Tyler Florence

Black Bean Salad

Recipe courtesy of Food Network Kitchen

Rice Noodle Salad with Shrimp

Recipe courtesy of Food Network Kitchen

Israeli Couscous Salad with Smoked Paprika

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword