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Ask anyone who knows me; there is nothing I love more than a giant salad. That may make me sound incredibly boring, but don’t get me wrong. I can over indulge with the best of them, but my love for vegetables runs deep.

When I’ve had a few too many cocktails the first thing I reach for the morning after is a cucumber. I’m pretty sure the only thing I kept down my first month of pregnancy was red peppers and celery sticks. When I go out for dinner I order a salad to go with whatever else I’m eating NO MATTER WHAT. I’m not a salad instead of fries girl, I’m a fries on my salad kind of girl.

All that to say, when I set out to develop this recipe I had to employ some serious restraint. It’s Spring! Let’s add all the things!! But when it comes to recipe writing, that can make things a bit tricky and difficult for the reader to follow so I culled down the ingredient list to just the essentials. Okay, so maybe nine vegetables is slightly more than essential, but I promise you won’t be disappointed.

What I love about this recipe is that is can actually serve as a light meal, or it works beautifully for Spring entertaining. It’s also super versatile. If you want to add fresh peas instead of haricot verts, go for it! If you are vegetarian, skip the pancetta and fry the shallots in olive oil instead. If you don’t like blue cheese, use goat instead. Whatever you do, go out and enjoy all of the beautiful Spring produce popping up at the markets and share it with us on #feedfeed; we want to see what you are making!

Recipe and Headnote Molly Adams