With baby corn, snap peas and young romaine lettuce, this salad not only looks like spring, it tastes like spring as well. Crispy, crunchy, sweet and fresh, the textures and flavors are what I’ve been craving all winter long.
The dressing is my lighter take on ranch, replacing the sour cream and mayo with yogurt and cream cheese. An extra dose of lemon along with some fresh mint give this dressing a refreshing taste that belies it’s creamy appearance.
Spring Salad with Creamy Mint Dressing
- 75 grams (2.7 ounces) fresh baby corn
- 75 grams (2.7 ounces) snap peas, tops and fibrous sides trimmed
- 120 grams (4.2 ounces) young romaine lettuce, cleaned and chopped
- For the creamy mint dressing:
- 1/3 cup plain yogurt
- 30 grams (1 ounce) cream cheese (about 2 tablespoons)
- 1 tablespoon lemon juice
- 3 grams garlic (1 small clove)
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 gram mint leaves (about a tablespoon)
- Prepare a bowl of ice water.
- Bring a well salted pot of water to a boil and boil the baby corn and snap peas for exactly 1 minute. Drain and immediately plunge the vegetables into the ice water to stop the cooking.
- Slice the corn in half lengthwise and cut the snap peas in half diagonally. Wash and dry your lettuce.
- In a blender, combine the yogurt, cream cheese, lemon juice, garlic, black pepper and salt, and blend until smooth. Add the mint, blending until the leaves minced, but before the dressing turns green.
- Put the vegetables in a bowl and pour some of the dressing on, toss to coat evenly and adjust the amount of dressing to taste (you probably won't need all of it).
- Plate and serve with some fresh ground pepper.
Yield: 2 servings
Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marcs been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.