I think my favorite thing to make on the planet is a big beautiful salad. I’m pretty much in a constant state of awe when it comes to the beauty and variation found in fruits and vegetables. I love that they can satisfy hunger, look like works of art with doing pretty much nothing and taste incredible. This Spring Market Salad is a celebration of spring. I would pair this with thick slices of fresh crusty bread slathered with salted butter.
6 c. baby greens (kale, spinach, arugula, etc.)
1 seedless cucumber
5 spring onions
1 c. peas (snap or snow peas would work also)
¼ c. mint leaves, thyme, leaves pulled off the stems and torn.
for the vinaigrette:
2 T. freshly squeezed lemon juice
¼ c. extra virgin olive oil
1 t. herbes de provence
1 T. dijon mustard
2 t. honey
salt and pepper, to taste
parmesan (for garnishing)
- Prep the veggies by washing the greens.
- Thinly slice the cucumber and radishes.
- Slice the spring onions on a bias.
- Thaw the peas in hot water then drain if using frozen.
- Cut off the woody bottom part of the spear and discard. Slice the tips of the asparagus and then use a vegetable peeler to peel strips from the spear. all will be used for the salad.
- Make the vinaigrette: in a small bowl whisk together the lemon juice, oil, herbes de provence, dijon, honey and salt and pepper.
- Make the salad: toss the baby greens with some of the dressing, just enough to lightly coat and taste great. Season with salt and pepper.
- Build greens on a large platter and arrange the vegetables over the top.
- Using a spoon, drizzle more dressing over the top.
- Using a vegetable peeler, peel curls of parmesan and sprinkle on top. Serve immediately.
Component in Action
-pair with grilled chicken, lamb or fish
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