What's Cooking: Uncle Giuseppe's Marketplace Spring bounty vegetables

Chef Peter Damiano, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to prepare spring bounty vegetables.

½ lb rainbow carrots, peeled, stem on.
½ bunch asparagus
4 oz artichoke, stem on
¼ bunch radish  
4 oz snap peas
¼ cup extra virgin olive oil
½ shallot
Juice of half lemon
1 tsp Dijon mustard
1 tbs kosher salt, divided
1 tsp black pepper, divided

Cut carrots in half lengthwise, keep the purple carrots separate.

Slice radish thin. Leave a tiny bit of the stem on, it adds to the visual of the dish.

Cut asparagus into thirds. Cutting on a bias.

Cut snap peas into thin slices.  Slice on a bias.

Bring a medium sauce pot filled with salted water to a boil.

Boil vegetables in salted water separately, 1-2 minutes per batch. Vegetalbes must be cooked separate. Colors will bleed together if cooked together. Once boiled add to ice water immediately to cool and retain vibrant colors.

Cut artichoke hearts in half lengthwise.

Place all vegetables in a large mixing bowl. Season with ½ tbs salt and ½ tsp pepper.

For the dressing:
Add ¼ cup Italian dressing, shallot and lemon juice and Dijon to a blender.

Season with ½ tbs salt and ½ tsp black pepper.

Blend to create a lemon shallot vinaigrette.  

Toss vegetables with lemon shallot vinaigrette.