Recipe of the Month: Spring Salad

June 2, 2023 0
For our Recipe of the Month, we are celebrating spring with a beautiful salad. Fee free to improvise with the greens and vegetables you have on hand. Makes 4 servings.
For the Vinaigrette:
1 small shallot, finely diced
Salt and black pepper
¼ cup lemon juice plus 1 teaspoon zest
2 teaspoons Dijon mustard
6 tablespoons extra-virgin olive oil
For the Salad:
3 medium red or gold beets, cooked and cut into wedges
Salt and black pepper
4 handfuls salad greens, preferably a mix of arugula and lettuce
1 (2-inch) piece daikon radish, or 1 medium watermelon radish, peeled and very thinly sliced
1 bunch small radishes or baby turnips, trimmed and halved
1 medium fennel bulb, cored and thinly sliced
1 bunch asparagus, trimmed, briefly blanched in salted water and cooled
4 eggs, boiled for 7 to 8 minutes, then cooled, peeled and halved
1 cup fresh mixed herbs, such as tarragon, basil, mint or dill
Nasturtium or calendula blossoms, for serving (optional)
Step 1
Make the vinaigrette: Put shallot in a small bowl, and add a pinch of salt, the lemon juice and zest, and mustard. Stir until the salt dissolves, then whisk in olive oil. Taste, and add more salt and pepper to taste.
Step 2
Put beet wedges in a small bowl and toss with 2 tablespoons vinaigrette. Set aside.
Step 3
Put salad leaves in a large mixing bowl and dress with 1 tablespoon vinaigrette. Divide among individual plates or arrange on a platter. Scatter beets, radishes and fennel over leaves. Arrange asparagus spears over the top and add egg halves. Season eggs with salt and pepper.
Step 4
Top with herbs and blossoms, if using. Drizzle remaining vinaigrette over salad and serve.

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