Seasonal Vegetable Salad with Ranch Dressing

Ingredients:

Salad

• 230 g small red potatoes, halved
• 1 cup fresh corn kernels (from 2 ears)
• 1 cup chopped fresh green beans or wax beans
• 1 cup small broccoli florets
• 1 cup cherry tomatoes, halved
• 1 cucumber with skin, chopped
• Ranch dressing, recipe included
• 4 cups assorted torn greens (such as arugula, romaine, and watercress)
• 1 cup sprouts, such as alfalfa, broccoli, radish, or pea (optional)
• Young pea shoots, for garnish (optional)

Ranch sauce

• 1 clove of garlic
• 1/2 tsp salt
• 1 cup mayonnaise
• 1/3 cup sour milk
• 2 tablespoons chopped parsley
• 2 tbsp chopped chives
• 1 green onion, thinly sliced
• 1 teaspoon white wine vinegar

Preparation:

1. SaladPlace the potatoes in a small saucepan with enough cold water to cover and season with salt. Bring to a boil, then simmer uncovered until tender (about 5 minutes). Drain and place the potatoes in a large bowl.
2. Bring a medium saucepan of water to a boil and season generously with salt. Fill a small bowl with ice water, also season with salt. Add the corn, green beans, and broccoli to the boiling water and cook until slightly tender but still crisp, about 2 minutes. Use a slotted spoon or colander to remove the vegetables and immediately plunge them into ice water. Drain.
3. Pat the vegetables dry and add them to the bowl with the potatoes, tomatoes, and cucumber. Toss the salad with 1/2 cup of the dressing. Taste and add more salt and pepper if desired. The salad can be prepared up to this point 2 hours before serving and stored in the refrigerator.
   
   
   Know-how
   
   Blanching is the process of plunging vegetables into boiling salted water and then plunging them into ice water. To preserve the vibrant color of green vegetables, it's important to ensure the water is briskly boiling before adding them, and to cook them uncovered..
4. When serving, toss the salad with the greens, sprouts, young shoots (if desired), and a little extra dressing if you like it thick. Pass the remaining dressing around the table as needed.
   
   Ranch sauceCrush the garlic clove and sprinkle with salt. Using the flat side of a large knife, crush and mash the mixture until it forms a coarse paste. Scrape the mixture into a small bowl, add the remaining ingredients, and whisk well to form a creamy sauce. Use immediately or store in a tightly sealed container in the refrigerator for up to 3 days.