Lynn's spring salad
A delicious beet salad featuring all the best spring produce.
YIELDS
4
Ingredients
Vinaigrette
- 1 small shallot, finely diced
- Salt and black pepper
- 1/4 cup lemon juice plus 1 teaspoon zest
- 2 teaspoons Dijon mustard
- 6 tablespoons extra-virgin olive oil
Beets and Asparagus
- 3 medium red or gold beets, cooked and cut into wedges
- Salt and black pepper
- 1 bunch asparagus, trimmed, briefly blanched in salted water and cooled
Assemble and Serve
- 4 handfuls salad greens, preferably a mix of arugula and lettuce, such as Little Gem or red oak
- 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
- 4 eggs, boiled for 7 to 8 minutes, then cooled, peeled and halved
- 1 cup fresh mixed herbs, such as tarragon, basil, mint, dill
Directions
Vinaigrette
- Put the shallot in a small bowl, and add a pinch of salt, lemon juice and zest, and mustard. Stir until the salt dissolves, then whisk in olive oil.
- Taste, and add more salt and pepper to taste.
Beets and Asparagus
- To cook beets, place in a roasting pan with one inch of water, tightly cover with foil and bake at 375° F until tender, about one 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 two to three minutes, depending on thickness. Remove and spread out on a plate to cool.
Assemble and Serve
- Start preparing the salad: Put beet wedges in a small bowl, season with salt and pepper, and toss with two tablespoons of vinaigrette. Set aside.
- Put salad leaves in a large mixing bowl, salt very lightly, and dress with one tablespoon of 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 drizzle remaining vinaigrette over salad and serve. Enjoy!
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