Spring vegetable salad with horseradish in lemon dressing

Ingredients:

• 1 tbsp. white wine vinegar
• 1 tbsp. grated horseradish
• 2 tsp lemon extract
• 3 tablespoons extra-virgin olive oil
• 4 cups mixed green peas, snow peas, sugar snap peas, green beans, and/or asparagus
• 2 radishes, thinly sliced ​​(about 1/2 cup)
• 1 cucumber, thinly sliced ​​(about 1 cup)
• 1 tbsp chopped fresh dill
• 2 tbsp fresh mint or pea tendrils

Preparation:

1. Refueling:
   
   Combine white wine vinegar, horseradish, and lemon extract in a bowl and stir. Add olive oil and season with salt to taste.
2. Bring a large saucepan of water to a boil. Place a bowl of ice water next to the stove and place a colander in the ice water (make sure there's no ice inside the colander). Lightly salt the water.
3. Add the vegetables individually to the boiling water and blanch each portion for about a minute; each vegetable should still be slightly crisp. Transfer the vegetables to ice water.
4. Drain the vegetables thoroughly and pat them dry. Then transfer to a bowl with the dressing, add the radishes and cucumber, and mix well. Season with salt to taste. Transfer to a serving platter and sprinkle with dill and mint or pea tendrils.