I looked at dozens of spring salad recipes this week and saw things I liked about many of them but nothing just right. I finally decided to create my own with all the ingredients I wanted to see in my salad and none of the things I didn’t. Here is what I came up with…
Quintessential Spring Salad
My Own Made-Up Recipe
Ingredients:
For the Salad
- 1 bunch asparagus, chopped into 1-inch pieces
- ½ cup shelled peas or a box of sugar snap peas
- A few handfuls salad greens like butterhead lettuce
- 2 radishes, thinly sliced (watermelon radishes would be pretty)
- 2 hard-cooked eggs, halved
- Fresh herbs, for garnish (dill, chives, parsley)
- Sea salt and freshly ground pepper
For the Dressing
- 1 small garlic clove
- 1 tablespoon fresh lemon juice
- ½ teaspoon lemon zest
- 1 tablespoon white wine or champagne vinegar
- 2 tablespoons extra-virgin olive oil, plus more as desired
- ¼ teaspoon salt
Directions:
- Bring a large pot of salted water to a boil. Blanch the asparagus (and snap peas if using) for about 1 minute, or until tender but still bright green. Transfer to a bowl of ice water for 1 minute, then drain. Allow the asparagus (and snap peas if using) to dry and transfer it back to the bowl and add the shelled peas (if using).
- Cook the eggs and peel them, cut in half or quarters or chop as desired. (see the perfect hard-cooked eggs recipe here)
- In a food processor, pulse the garlic, lemon juice and zest, vinegar, olive oil, and salt. Season to taste, adding more oil as needed.
- Add half of the dressing to the bowl with the asparagus and peas and toss to coat. Season to taste with salt and pepper.
- Arrange the salad greens on a platter, then add the asparagus/pea mixture, the radishes, eggs, and herbs on top. Drizzle with the remaining dressing, season to taste if needed, and serve. Makes 4 servings.
