Best 2 Warm Salad Of Spring Vegetables With Griddled Lamb Recipes

In the realm of culinary art, where flavors dance and textures intertwine, there awaits a symphony of springtime flavors in the Warm Salad of Spring Vegetables with Griddled Lamb. This vibrant dish, adorned with the season's freshest bounty, is a delightful symphony of colors, textures, and tastes. Grilled lamb, succulent and tender, takes center stage, accompanied by a medley of crisp-tender spring vegetables, bathed in a zesty lemon-herb dressing. The symphony continues with a tempting array of complementary recipes, each a culinary masterpiece in its own right. From the vibrant and refreshing Asparagus and Snap Pea Salad with Lemon Vinaigrette to the earthy and flavorful Grilled Artichokes with Garlic Herb Butter, these recipes are a testament to the boundless creativity and artistry that reside in the kitchen.

Let's cook with our recipes!

WARM SPRING VEGETABLES

Warm spring vegetables image

This vibrant green side dish is a delicious way to serve vegetables alongside your Sunday roast

Provided by James Martin

Categories Side dish

Time 23m

Number Of Ingredients 7

Ingredients

2 large courgettes , sliced into ribbons with a vegetable peeler
juice 1 lemon
200g asparagus spears , washed and trimmed
100g frozen peas
100g frozen broad beans
1 tbsp extra virgin olive oil
small pack parsley , roughly chopped

Steps:

Put the courgette ribbons in a large bowl with a pinch of salt and the lemon juice.
Bring a large saucepan of water to the boil and cook the asparagus for 2 mins, adding the frozen peas and broad beans for the final min. Drain well, pod the broad beans and toss together with the courgette ribbons. Drizzle over the olive oil, sprinkle on parsley and season to taste.

Nutrition Facts : Calories 63 calories, Fat 2 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

WARM VEGETABLE SALAD

Warm Vegetable Salad image

Provided by Giada De Laurentiis

Categories side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 whole red peppers
1 1/2 pound assorted red and white new potatoes
3/4 pounds green beans, trimmed and halved
1 bunch scallions, sliced
1/2 cup chopped fresh flat-leaf parsley
2 cloves garlic, minced
2 tablespoons chopped oregano leaves
1 lemon, zested and juiced
2 tablespoons white wine vinegar
1/2 cup extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

Preheat the broiler. Place the red peppers on a foil lined baking sheet.
Place the red peppers under the boiler. Turning every 2 to 3 minutes cook the peppers until the skin is blistered, about 8 to 9 minutes total. Place the blistered peppers in a plastic bag. Seal the bag and allow the peppers to sit for 10 minutes to allow the skin to separate and to let cool.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until tender, about 10 to 12 minutes. Remove the potatoes to a cutting board. Add the green beans to the pot. Cook the green beans until tender, about 3 minutes. Remove the green beans to a large bowl. Slice the potatoes in half while still warm and combine them with the green beans in the large bowl. Remove the peppers from the plastic bag. Peel off the skin from the peppers. Slice the pepper flesh into wide strips and remove the seeds and veins. Place them in the bowl with the potatoes. Add the scallions, parsley, and garlic
and toss to combine.
In a small bowl combine the oregano, lemon juice and zest, and white wine vinegar. Whisk in the olive oil. Stir in the salt and pepper. Toss the warm vegetables with the herb vinaigrette. Serve immediately.

Tips:

Choose the freshest ingredients possible: This will ensure the best flavor and texture for your salad.
Don't be afraid to experiment with different vegetables: There are endless possibilities when it comes to spring vegetables, so feel free to mix and match your favorites.
Cook the vegetables properly: Some vegetables, like asparagus and green beans, need to be cooked quickly so they retain their crispness. Others, like carrots and potatoes, can be cooked for longer periods of time.
Make sure the lamb is cooked to your liking: Lamb can be cooked to different degrees of doneness, from rare to well done. The cooking time will vary depending on the thickness of the lamb.
Use a high-quality olive oil: Olive oil is a key ingredient in this salad, so make sure you use a good quality oil that has a fruity, peppery flavor.
Season the salad to taste: This salad can be seasoned with a variety of herbs and spices, so feel free to adjust the seasonings to your liking.

Conclusion:

This warm salad of spring vegetables with griddled lamb is a delicious and easy-to-make dish that is perfect for a light lunch or dinner. The combination of fresh vegetables, tender lamb, and flavorful dressing is sure to please everyone at the table.