Spring Salad

Ingredients

Salad

  • 5 handfuls of salad greens (arugula, red leaf, microgreens, little gem, etc.)

  • 5 small radishes

  • 1 cup chopped asparagus

  • 1 fennel bulb (cored)

  • Dill

  • Parsley

Dressing

  • Juice of 1 lemon

  • 2 tsp stone-ground mustard

  • 1/3 cup extra virgin olive oil

  • 1 tbsp apple cider vinegar

  • 1/2 tsp salt

  • Black pepper (to taste)

Method

  1. Build the Dressing - In a small bowl, mix together all of the dressing ingredients. Once mixed, taste and adjust with additional salt and black pepper if needed. Set aside.

  2. Blanch the Asparagus - In a small pot, bring some salted water to a boil. While the water is coming to a boil, chop the asparagus into about 1-inch pieces in preparation for blanching. Prepare a small bowl filled with ice water. Drop the asparagus into the boiling water for 2 minutes, then transfer them to the ice bath. Once the pieces have cooled completely, remove them and let them dry.

  3. Prepare the Radish and Fennel - Slice the radishes extremely thin until you have a generous amount of radish slices. Slice the fennel after coring and trimming a bit off the bottom. Both the radish and fennel should be thinly sliced; using a mandolin is recommended for this.

  4. Assemble the Salad - In a large serving bowl, add the lettuce and lightly salt it. Add the radish, asparagus, and fennel, then toss. Pour the dressing over the salad, using as much as you prefer. Toss again, then add some parsley leaves and dill tips.

  5. Serve with your favorite meal and enjoy!

 
 
Notes

  • A mandolin is not required though I do recommend it. When trying to slice veg that thin, it’s the easiest way to do it. If you don’t have a mandolin, make sure your knife is very sharp and you will be fine!

  • Blanching a vegetable can be done for many reasons, here we blanch the asparagus in order to make them more tender and vibrant.

SavoryElla Cirinosalad, spring, veggie, Simple, dinner, menuComment