Hot Salads

1. Prepare the salsa verde. Put parsley, tarragon, basil, capers, and garlic in a food processor, and process until finely chopped.

2. Slowly add olive oil in a stream until the mixture emulsifies. Add lemon juice, and process for 30 seconds. Taste and add salt if desired. Set aside.

3. Prepare the vegetables. Place spinach on a large platter.

4. In a large saucepan, bring 3 cups water to a boil over high heat. Add broccoli, let water come back to boil, and boil for 2 to 3 minutes. Drain in a colander and rinse with cold water.

5. Put another 3 cups water into the saucepan and bring to boil. While water is heating, place broccoli to cover a quarter of the serving platter. Add carrots to boiling water, let water come back to boil and cook for 4 minutes. Drain and rinse with cold water, then place on platter next to the broccoli.

6. Repeat boiling process with asparagus, cooking for 1 to 2 minutes when water comes back to a boil. Drain and rinse in cold water and place on platter next to the carrots.

7. Put 2 cups of water in saucepan and bring to a boil. Pour peas in water, let it come to boil, and immediately remove from heat. Drain and rinse in cold water. Place on platter next to asparagus, then scatter radishes on top. 8. Pulse the salsa verde to remix, then transfer to a serving bowl. Drizzle a few spoonfuls over the vegetables, and serve with remaining sauce on the side.

Source: Hannaford fresh Magazine, March - April 2015