Everything Green Spring Salad

There’s this theory about all greens in nature go together that I took a little further to make a vegetable salad to take to a Seder we were generously invited to go to tonight at some friends house. Not wanting to make anything with any dairy so it could be served with meat in case kosher was an issue I followed the lead of the great UK chef Ottolenghi.

1 bunch of fresh asparagus 

1 pound of haricot vert

2 cups of cooked shelled edamame 

3 shallots thinly sliced

3 T. Sesame Seed

Dressing

Juice of 1 lemon

1 t. Sesame oil

2 T. Olive oil

2 dried red chillies

4 drop hot chili oil

2 t. Honey

Big pinch of salt 

Black pepper

Blanch the asparagus until just tender, about 3 minutes in boiling water and then shock in cold water to stop the cooking.  Do the same with the haricot vert, that’s small green beans in case you did not know.  Chill the vegetables and add the Edamame and the sesame seeds.

In a blender or jar using a stick blender mix all the ingredients for the dressing and pulse until the chillies are pulverized.  Pour of the vegetables and serve.