Spring Salad
Ingredients
For the Vinaigrette Dressing:
- 1 small shallot, finely diced
- Salt and black pepper, to taste
- ¼ cup lemon juice, plus 1 tsp. zest
- 2 tsp. Dijon mustard
- 6 tbsp. extra-virgin olive oil
For the Salad:
- 3 medium red or gold beets, cooked and cut into wedges (see notes)
- Salt and black pepper, to taste
- 4 handfuls salad greens, preferably a mix of arugula and lettuce
- 1 2-inch piece daikon radish or 1 medium watermelon radish, peeled and very thinly sliced
- 1 bunch small radishes or baby turnips, trimmed and halved
- 1 medium fennel bulb, cored and thinly sliced
- 1 bunch asparagus, trimmed, briefly blanched in salted water and cooled (see notes)
- 4 eggs, boiled for 7 to 8 minutes, cooled, peeled and halved
- 1 cup fresh mixed herbs, such as tarragon, basil, mint or dill
Instructions
To prepare the dressing:
- Put shallot in a small bowl and add a pinch of salt, lemon juice, zest and mustard.
- Stir until the salt dissolves; whisk in olive oil.
- Taste and add more salt and pepper, to taste.
To prepare the salad:
- Put beet wedges in a small bowl; season with salt and pepper and toss with 2 tablespoons vinaigrette; set aside.
- Put salad leaves in a large mixing bowl; salt very lightly and dress with 1 tablespoon vinaigrette.
- Divide among individual plates or arrange on a platter.
- Scatter beets, radishes and fennel over leaves.
- Arrange asparagus spears over the top and add egg halves; season eggs with salt and pepper.
- Top with herbs and blossoms, if using.
- Drizzle remaining vinaigrette over salad and serve.
Notes
To cook beets, place in a roasting pan with 1-inch of water, tightly cover with aluminum foil and bake at 375°F until tender; about 1 hour; once cool enough to handle but still warm, slip the skins off the beets; peeled beets will keep refrigerated for up to a week.
To cook asparagus, snap off the tough ends, then simmer in salted water for 2 to 3 minutes, depending on thickness; remove and spread out on a plate to cool.