Spring Salad with Lemon-Chive Dressing..

Cooking Instructions

Dressing: Whisk lemon peel, juice, mustard, vinegar, sugar, salt and pepper in a medium bowl to blend. Gradually whisk in oil until thickened and blended.

Bring a medium pot of water to a boil. Add snap peas; boil 30 to 60 seconds until bright green and crisp-tender. Immediately drain in a colander, cool under cold running water and let drain.

With a vegetable peeler, pare thin strips down length of squash making ribbons no wider than 1⁄2 in. (discard seedy middle of squash). Pare carrots in strips the same way. Mix strips (you’ll have about 8 cups).

On 12 salad plates or 2 large platters, ar­range baby lettuce. Top each serving with a mound of about 3⁄4 cup squash-carrot mixture. Make a depression in centers to form nests. Put 4 or 5 grape tomato “eggs” in middle of each; scatter snap peas around nests. Cover and refrigerate un­til serving.

Just before serving: Add chives to dressing; spoon over salad.

Planning Tips: Up to 2 days ahead, refrigerate dressing in a covered jar, cut and wrap chives and prepare and bag snap peas. Up to 1 day ahead, prepare carrots and squash. Bag and refrigerate. Prepare through Step 4 up to 4 hours before serving.