Mr. McGregor’s Garden Salad

Peter Rabbit would surely select this fresh-picked bounty of color and good nutrition as his favorite meal and so will children. Fill a platter with tender and mild mâche salad greens, French green beans, snow peas, cauliflower, broccoli, multicolor carrots, green onions, button mushrooms and radishes; blanch the firm vegetables to make them fork tender. Serve with the pleasantly tart Lemon-Thyme Vinaigrette and hard-boiled eggs. Top with goat or feta cheese, if desired.

Makes 6 servings


  • 4 tsps lemon zest
  • 6 tbsps lemon juice
  • 4 tbsps white balsamic vinegar
  • 2 tbsps honey
  • 4 tsps fresh tarragon, minced
  • 4 tsps fresh thyme, minced
  • 2 tsps Dijon mustard
  • 2 small cloves garlic, finely minced
  • 1 cup extra-virgin olive oil
  • Salt and freshly ground pepper, to taste
  • SALAD:
  • 2 quarts water
  • 1 tsp salt
  • 2 cups fresh French green beans
  • 2 cups fresh sugar snap peas
  • 2 cups fresh white cauliflower, chopped
  • 2 cups fresh green cauliflower, chopped
  • 2 cups fresh broccoli, chopped
  • 1 (3.5-ounce) package mâche rosettes
  • 6 red radishes
  • 5 medium rainbow carrots, roughly chopped
  • 3 or 4 green onions, trimmed
  • 6 hardboiled eggs
  • Goat or feta cheese (optional)


For vinaigrette, in a small bowl whisk together lemon zest, lemon juice, vinegar, honey, tarragon, thyme, mustard and garlic. Add olive oil in a slow, steady stream, whisking until the vinaigrette is emulsified. Add salt and pepper to taste. Cover and refrigerate until serving time.

For salad, in a 4-quart saucepan or Dutch oven, combine water and salt; bring to a boil. Separately blanch green beans, snap peas, cauliflower and the broccolis for 1 minute each or until vegetables are slightly softened but still firm in the center. Transfer vegetables to a bowl of ice water and cool thoroughly; drain.

Arrange mâche, blanched vegetables, radishes, carrots and onions on a large platter. Place unpeeled eggs in a serving bowl, providing individual small saucers for discarded shells. (Or, peel, slice and arrange eggs over salad.) Serve salad with Lemon-Thyme Vinaigrette.

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