Spring Salad
This vibrant spring salad celebrates the season with a colorful mix of fresh greens, tender vegetables, and delicate herbs. Composed with intention, each ingredient adds a layer of flavor, creating a perfect balance of textures and tastes.
The vinaigrette, with its zesty lemon and Dijon mustard base, ties everything together, enhancing the natural freshness of the salad. The roasted beets, radishes, fennel, and asparagus offer a delightful crunch, while the soft-boiled eggs add a creamy richness.
With an array of complementary leaves and edible flowers, this dish is as much a feast for the eyes as it is for the palate. It’s the ideal way to showcase spring’s best offerings, making every bite a celebration of the season.
Spring Salad Ingredients
This Spring Salad is an ode to fresh, vibrant ingredients that define the season. Earthy beets and crisp radishes bring color and texture, while the subtle sweetness of fennel and tender asparagus add depth. Soft-boiled eggs offer creamy richness, perfectly complementing the bright greens. Fresh herbs like tarragon, basil, and mint infuse the dish with aromatic freshness, and delicate edible blossoms elevate it with a touch of elegance. Each ingredient plays a vital role, creating a harmonious celebration of spring’s best offerings.
Recipe Tips
- Perfectly Cooked Beets: When preparing the beets for this salad, be sure to cook them until tender, but not too soft. Roasting beets in foil at a moderate temperature allows them to retain their flavor and texture. After cooking, let them cool slightly before cutting into wedges to prevent them from losing their color.
- Blanching Asparagus: To maintain the vibrant green color and crisp texture of asparagus, blanch it in salted water for just 2–3 minutes. Immediately transfer it to an ice bath or run it under cold water to stop the cooking process. This ensures that the asparagus remains bright and firm, perfect for your composed salad.
- Vinaigrette Balance: The dressing is key to tying the flavors of the salad together. Adjust the lemon juice and Dijon mustard to your taste. If you prefer a sweeter dressing, consider adding a teaspoon of honey or maple syrup to balance the acidity. Always whisk the vinaigrette just before serving to keep it emulsified.
What to Serve with Spring Salad
- Grilled Chicken: A lightly seasoned grilled chicken breast is an excellent addition to this fresh salad. The savory, charred flavor of the chicken pairs perfectly with the crisp greens and tangy vinaigrette, making for a light yet satisfying meal.
- Crispy Roasted Potatoes: For a heartier side, roasted baby potatoes seasoned with rosemary, garlic, and olive oil bring a comforting contrast to the crisp freshness of the salad. The mild potatoes complement the vinaigrette without overpowering the dish.
- Fresh Bread: Serve this salad with a crusty baguette or a slice of warm, homemade sourdough. The bread is perfect for mopping up any leftover vinaigrette and adds a rustic touch to the overall meal, enhancing the seasonal flavors.
FAQ
- Can I use different greens for the salad? Absolutely! While arugula and lettuce are recommended, feel free to experiment with other leafy greens like spinach, watercress, or even mixed microgreens for added texture and flavor.
- Can I prepare this salad ahead of time? You can prepare most of the ingredients in advance, such as boiling the eggs, roasting the beets, and blanching the asparagus. However, it’s best to assemble the salad just before serving to ensure the freshness and crispness of the ingredients.
- How can I make this salad vegan-friendly? To make the salad vegan, simply omit the eggs. You can add plant-based protein like chickpeas or roasted tofu to replace the richness that eggs provide.
- Can I substitute the vinaigrette for a store-bought version? While a store-bought vinaigrette can be used in a pinch, homemade dressing really elevates the dish. The combination of lemon, Dijon mustard, and shallots gives the salad a bright, flavorful kick that store-bought versions often lack.
Spring Salad
Ingredients
- For the Vinaigrette:
- 1 small shallot finely diced
- Salt and black pepper to taste
- ¼ cup fresh lemon juice plus 1 teaspoon of 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 to taste
- 4 handfuls of salad greens preferably a mix of arugula and lettuce, such as Little Gem or red oak
- 1 2-inch piece daikon radish, or 1 medium watermelon radish, peeled and very thinly sliced
- 1 bunch of small radishes or baby turnips trimmed and halved
- 1 medium fennel bulb cored and thinly sliced
- 1 bunch of asparagus trimmed, briefly blanched in salted water, and cooled
- 4 eggs boiled for 7 to 8 minutes, cooled, peeled, and halved
- 1 cup fresh mixed herbs such as tarragon, basil, mint, or dill
- Nasturtium or calendula blossoms for serving (optional)
Instructions
- Prepare the Vinaigrette: In a small bowl, combine the finely diced shallot, lemon juice, and zest, Dijon mustard, salt, and pepper. Whisk together, then slowly stream in the olive oil while continuing to whisk until the dressing is well emulsified. Adjust seasoning as needed and set aside.
- Prepare the Salad: Begin by arranging the salad greens on a large platter or individual plates. Neatly place the cooked beet wedges, radish slices, fennel, and asparagus around the greens, ensuring each element is visible.
- Assemble the Salad: Carefully arrange the halved eggs, fresh herbs, and edible blossoms on top of the salad. Drizzle the vinaigrette over the assembled salad, or serve it on the side for guests to dress their portions as desired. Serve immediately for the freshest flavors.
