Spring Salad Updated October 11, 2023 Total Time 1 hour 30 minutes Prep Time 1 hour 15 minutes Cook Time 15 minutes Rating Comments Read comments Advertisement Ingredients FOR THE VINAIGRETTE 1 small shallot, finely diced Salt and black pepper cup lemon juice plus 1 teaspoon zest 2 teaspoons Dijon mustard 6 tablespoons extra-virgin olive oil FOR THE SALAD 3 medium red or gold beets, cooked and cut into wedges (see Tips) Salt and black pepper 4 handfuls salad greens, preferably a mix of arugula and lettuce, such as Little Gem or red oak 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 Tips) 4 eggs, boiled for 7 to 8 minutes, then cooled, peeled and halved 1 cup fresh mixed herbs, such as tarragon, basil, mint or dill Nasturtium or calendula blossoms, for serving (optional) Preparation Step 1 Make the vinaigrette: Put shallot in a small bowl, and add a pinch of salt, the lemon juice and zest, and mustard
The dress is made from a combination of satin and chiffon, offering a beautiful flow and texture
Also, although we found the perfect dress it was too large and they were unable to order it in the size we needed so they gave us a 10% discount
FRESH DILL : Cant have a yogurt dill salad dressing without lots of fresh dill
