Should be made while blanched veggies are chilling.
1 tbsp. sherry vinegar
¼ cup Veganaise
1 tbsp. olive oil
¼ tsp smoked paprika
Zest and juice of one small lemon
Salt and pepper to taste
Stir all ingredients in a small bowl.
2 cups fresh English peas
½ pound Broccolini
1 pound of pearl onions
Blanch English peas, boiling until peas are to desired softness. Peas will take a bit longer.
Cut off root of pearl onions; imprint a shallow X in the bottom of each onion. Blanch onions, then peel or squeeze the skin of the onions from the top to remove outer layers of onions.
Blanch Broccolini, only boiling until bright green, a minute or two.
Strain and dry veggies, set aside in a paper towel lined bowl. Refrigeration for 30 minutes is ideal.
Pat veggies dry with paper towels, remove paper towel from bowl.
Stir in enough dressing to fully coat the veggies, add more salt and/or pepper to taste if desired.