Wednesday, April 07, 2010

Ham and Spring Vegetable Salad

It's too hot to cook.

I love that it's only April 7th but I can still say that!

Ok maybe it's only in the high 70s and cooling off as dusk approaches but still....it's pretty hot and I did not feel like firing up the oven.

So instead I relied on this salad which is kind of twist on Salade Nicoise. Maybe it lacks tuna. And the anchovies. And the eggs. And black olives.

But it has potatoes in it! And shallots! And maybe not green beans but sugar snap peas!

If you squint and are a little drunk, it's kind of like a Salad Nicoise.

But regardless of what it kind of is, it absolutely is delicious and refreshing, super easy to assemble and harkens to a time when it was okay to eat with your hands. Which in my house was yesterday. And also today.

My version of this recipe makes a few adjustments and is meant to serve 2 - but you can click on the below link to get the original recipe that serves more! And pardon the photos - I left my camera at my parents' house last night and used my phone for these. It's kitchy, right?

Ham and Spring Vegetable Salad with Shallot Vinaigrette
(adapted from Epicurious.com)

Salad
1/2 pound small red-skinned potatoes, quartered
6 carrots, halved lengthwise and cut into 1 inch pieces.
1 bunch asparagus, trimmed, cut into 2-inch pieces
1/2 pound sugar snap peas
8 ounces cooked/smoked ham, cut into 1 inch cubes (you could buy 1 ham steak and just chop it up. Or use turkey ham like me)
1 large bag of spinach

Shallot Vinaigrette
1/2 cup diced shallot
6 tbsp golden balsamic vinegar
2 tbsp spicy brown mustard
1 tbsp olive oil

Hello gorgeous!
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Look at those tiny red potatoes! They were so small I didnt even need to quarter them. Thanks Russo's!

For the salad - bring a large pot of salted water to boil. Add the carrots and potatoes.

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Cook for 7 minutes. Then add the peas and asparagus.

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Cook for 3 minutes. Drain and rinse under cold water and place in large bowl.

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Toss with ham

To make the vinaigrette - combine all ingredients and mix thoroughly. My mom gave me the fantastic advice to save glass bottles that usually house pasta sauce and use them for mixing salad dressings. Just add all your ingredients, shake and serve! Works like a charm!

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Toss the dressing with the vegetable mixture and serve at room temperature over plates lined with spinach leaves!


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Completely delicious!