Like this recipe?
Join the waitlist to cook this when SuperNonna launches in January 2025.
Spring Salad
This vibrant Italian spring salad celebrates the season's freshest vegetables in a colorful medley dressed with a creamy pea-yogurt sauce. Each vegetable is carefully prepared to maintain its texture while developing golden, caramelized edges, creating a perfect balance of fresh and roasted flavors.
lunch
Ingredients
0/15 gatheredServes 4
9 oz new potatoes
6 oz asparagus
5 oz green beans
3 oz spinach
2 oz fava beans
2 whole artichokes
2 whole red spring onions
6 whole radishes
dill
extra virgin olive oil
fine salt
black pepper
6 oz peas
5 tbsp natural plain yogurt
½ whole lemon
Preparation
0/8 steps
1
Begin with the vibrant pea sauce: blanch 280g peas in salted boiling water for 5 minutes, then drain and shock in cold running water to preserve their bright green color. Reserve 50g of whole peas for garnish, then combine the remaining peas with 80ml yogurt and the juice of half a lemon in a blending cup.
2
Season the pea mixture with salt, pepper, and a drizzle of extra virgin olive oil, then blend with an immersion blender until smooth and creamy. The sauce should coat the back of a spoon. Set aside.
3
Blanch 50g fava beans in boiling salted water for 5 minutes, drain, and cool. Once cool enough to handle, gently squeeze each bean to remove the tough outer skin, revealing the tender bright green bean inside.
4
Scrub 225g new potatoes thoroughly and cut into 2-3 pieces (keeping the skin on for texture and nutrients). Place in a pot with cold salted water, bring to a boil, then cook for 8 minutes from boiling point.
5
While potatoes cook, trim 150g green beans. Add them to the potato pot and continue boiling for 5 more minutes until both vegetables are tender but still have bite. Drain well and set aside.
6
Prepare remaining vegetables: trim 2 spring onions, removing roots and dark green tops, then cut into 1.5-inch pieces. Trim woody ends from 160g asparagus and slice diagonally. Halve 6 radishes. Clean 2 artichokes and slice thinly.
7
Heat olive oil in a large skillet over high heat. Add artichokes first, then potatoes, green beans, radishes, asparagus, and spring onions. Season with salt and cook for 10 minutes, stirring minimally to develop golden, caramelized edges.
8
Transfer the golden vegetables to a large serving bowl. Add peeled fava beans, reserved peas, fresh dill, and 90g baby spinach. Pour the pea-yogurt cream over everything and toss gently to coat. Finish with freshly ground black pepper.