Poached and raw spring vegetable salad with Salmorejo vinaigrette


Serves 6

1 cup radishes, paper thinly sliced
1 cup English peas, cleaned, blanched in salted water until just cooked then cooled in ice water
1 cup snap peas, blanched in salted water until just cooked, cooled in ice water
1 cup French beans, blanched in salted water until just cooked, cooled in ice water
2 each golden beets, place in simmering water until cooked through, cool, rub off peel with a towel, diced
2 cups arugula
¼ cup extra virgin olive oil

1 tablespoon PX vinegar
Kosher salt and freshly ground black pepper
If desired, serve with your favorite croutons


1 pound very, very ripe very, very red tomatoes, chopped
1 garlic clove
1 tablespoon sherry vinegar
1 stale French baguette, crust removed, diced (use a peeler to remove the crust)
4 tablespoons extra virgin oil

Place the tomatoes, garlic, vinegar, bread and a touch of salt in a blender. Puree the mixture, slowing adding the extra virgin olive oil while the blender is running. Puree until very smooth. Pour the salmorejo into a pitcher or bowl and chill in the fridge.

To serve the salad, spoon some salmorejo onto your serving plate. Mix together all of the salad ingredients except for the toasted baguette. Place the salad onto the salmorejo vinaigrette. Garnish your salad with the croutons (if using) and hard boiled eggs.