Verdure Miste Di Stagione Recipe

Wash and trim

Rinse all vegetables under cold water. Trim broccoli and cauliflower into small, bite-sized florets. Peel and halve the baby carrots if any are large. Trim ends from sugar snap peas and slice zucchini into 1/4-inch rounds.

If using radicchio or mixed lettuces, spin or pat them dry and set aside in a large serving bowl.

Blanch broccoli, cauliflower, carrots, peas

Bring a large pot of salted water to a rolling boil. Add the carrots first and blanch 2 minutes, then add cauliflower and broccoli and continue blanching 2 more minutes. Add sugar snap peas for the final 30–45 seconds. Total blanch time for carrots ~3–4 minutes, broccoli/cauliflower ~2–3 minutes, peas ~30–45 seconds. They should be tender-crisp.

Shock in ice bath

Immediately transfer blanched vegetables to a bowl of ice water to stop cooking and preserve color. Leave in ice water 2 minutes, then drain thoroughly and pat dry with clean kitchen towels or paper towels.

Sauté zucchini (optional)

In a medium skillet over medium heat, warm 1 teaspoon olive oil. Add zucchini slices and sauté 2–3 minutes until lightly golden but still tender. Remove from heat and let cool slightly. (Alternatively, you may briefly blanch zucchini with the other vegetables if preferred.)

In a small bowl or jar combine extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey (or agave), minced garlic, sea salt, black pepper, and red pepper flakes if using. Whisk or shake vigorously until emulsified and combined. Taste and adjust salt, acid, or honey as needed.

Place the drained blanched vegetables and sautéed zucchini into the serving bowl with the lettuces (if using). Pour the dressing over the warm or room-temperature vegetables. Gently toss to coat evenly so the dressing clings to the vegetables.

Sprinkle toasted pine nuts or chopped almonds, chopped fresh parsley, and grated cheese (if using) over the top. Give a final gentle toss and adjust seasoning with additional salt or lemon juice to taste.

Serve immediately at room temperature or chill 15–30 minutes for a cooler salad. Leftovers keep covered in the refrigerator up to 2 days; re-toss before serving.