Spring Salad Recipe

🧂 Ingredients

• 1 small shallot

  minced
• salt and black pepper

  to taste
• 1/4 cup lemon juice

  and zest (about 1 tsp)
• 2 teaspoons Dijon mustard
• 6 tablespoons olive oil

  extra virgin
• 3 medium gold beets

  steamed and cut into wedges
• salt and black pepper

  to taste
• 4 cups salad greens

  like spinach, arugula and lettuce
• 1 watermelon radish

  thinly sliced
• 1 bunch thin asparagus

  trimmed and blanched for 1 minute
• 1 small carrot

  peeled into ribbons
• 4 eggs

  boiled for 7-8 minutes and halved
• fresh herbs

  like basil, mint, dill, or thyme
• Optional: edible blossoms

  like nasturtium, calendula, edible varieties of violets, or chive flowers

Instructions

• 1 Add the minced shallot to a small bowl. Pour in the lemon juice, mustard, and a
  pinch of salt. Whisk until the salt is dissolved, then whisk in the olive oil.
  Taste and season with salt and pepper to taste.
• 2 Steam the beats, parboil the asparagus, and boil the eggs for 6-8 minutes. Set
  aside to cool.
• 3 Place washed salad greens in a large bowl, season with salt and pepper, and add
  1-2 tablespoons of the vinaigrette. Toss together.
• 4 Arrange the tossed greens into a serving bowl or divide them among individual
  serving plates. Scatter the beets, radishes, and carrot ribbons over the greens.
  Arrange asparagus spears over the top and place halved boiled eggs. Season with
  salt and pepper, and drizzle more vinaigrette over the top.
• 5 Top with fresh herbs and edible blossoms.

Nutrition Info