Browsing Tag

herbs

Spring Market Salad



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.

Ingredients
6 c. baby greens (kale, spinach, arugula, etc.)
1 seedless cucumber
6 radishes
5 spring onions
1 c. peas (snap or snow peas would work also)
5 asparagus
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)

Method

  1. Prep the veggies by washing the greens.
  2. Thinly slice the cucumber and radishes.
  3. Slice the spring onions on a bias.
  4. Thaw the peas in hot water then drain if using frozen.
  5. 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.
  6. Make the vinaigrette: in a small bowl whisk together the lemon juice, oil, herbes de provence, dijon, honey and salt and pepper.
  7. 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.
  8. Build greens on a large platter and arrange the vegetables over the top.
  9. Using a spoon, drizzle more dressing over the top.
  10. Using a vegetable peeler, peel curls of parmesan and sprinkle on top. Serve immediately.

Component in Action
-pair with grilled chicken, lamb or fish