Spring Salad with Maple Syrup Dressing
Crispy legumes, mustard and maple dressing
Steamed potatoes, peas, edamame, asparagus tips, fava beans and baby spinach. Legumes and vegetables remain crispy: they are blanched briefly.
The dressing is an emulsion of strong mustard, lemon, yogurt, oil and Gold maple syrup.
25 min
Prep time
Main course
Category
Low
Difficulty
2 servings
Servings
What is needed
Serves 2 people.
200g potatoes
550 g fresh peas (about 160 g shelled)
300g edamame beans
100g asparagus tips
400g fresh broad beans (approx. 100g shelled)
80g baby spinach
Extra virgin olive oil and salt
Black mustard seeds
Lemon slices
1 teaspoon strong mustard (dressing)
Juice of ½ a lemon (dressing)
1 tablespoon plain yogurt (dressing)
4 tablespoons extra virgin olive oil (dressing)
1 tbsp Pure Gold Maple Syrup (dressing)
Salt and pepper (dressing)
Eight steps
Potatoes
Peel them, cut them into cubes and steam them for 15 minutes. Let them cool, seasoned with a drizzle of oil, so they don't stick.
Blanch
Shell the peas and set them aside. Blanch the edamame for 5 minutes in boiling salted water; halfway through cooking, add the peas and asparagus tips. They should remain crunchy.
Cool
Drain, drizzle with oil, and let cool.
Broad beans and baby spinach
Shell the fava beans and wash the baby spinach.
The dressing
Whisk together the mustard, lemon juice, yogurt, oil and maple syrup.
Emulsify
Combine a pinch of salt and a grind of pepper and emulsify thoroughly.
Compose
Arrange spinach, asparagus, peas, broad beans, edamame, and potatoes in a salad bowl.
Season
Pour the emulsion, garnish with mustard seeds and a few lemon slices.
Two things to know
Everything must be cooled before assembling. Lukewarm vegetables will wilt the baby spinach in a few minutes.
Potatoes should be seasoned as soon as they are cooked. Warm oil is what prevents the cubes from sticking together.
The ingredient
The variety used in this recipe. Gold, delicate taste: sweet and light, it doesn't overpower the other ingredients.
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