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Spring Salad

Spring offers an abundance of fresh, vibrant ingredients that make for a truly refreshing salad. While some salads are tossed together, this version is carefully composed, allowing each ingredient to shine individually. Customize it to your liking with additional vegetables or greens such as spinach, watercress, fava beans, or even thinly sliced raw artichokes. The key is to embrace the variety of textures and flavors, arranging them artfully to create a dish that feels as beautiful as it tastes.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 5 People
Course: Salad
Cuisine: American
Ingredients Method

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)

Method
 

  1. 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.
  2. 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.
  3. 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.