Spring Salad

The Spring Salad is one of those vibrant dishes that feels like sunshine on a plate. I remember the first time I made this salad; it was a beautiful spring day, and I wanted to celebrate the season with something fresh and colorful. I gathered all the ingredients from my local farmers’ market, which added an extra layer of joy to the cooking process. The crispness of the fresh greens, the sweetness of the cherry tomatoes, and the crunch of the candied pecans come together to create a delightful crunch that embodies the essence of spring.

Every bite reminds me of picnics in the park and family gatherings where everyone brings their best dish. The Spring Salad is not just a side; it’s a centerpiece that brings people together. I love how versatile it is, making it perfect for any occasion – be it a casual lunch, a festive dinner, or even a potluck. This salad is not only packed with flavor, but it’s also beautiful to present, making it a feast for the eyes as well as the palate.

With the combination of textures and flavors, I find myself reaching for this recipe again and again. It’s a reminder that cooking can be a joyful experience, full of color and excitement. Let’s dive into why this Spring Salad deserves a spot on your table!

Spring Salad Shopping List

When creating a Spring Salad, the quality of your ingredients truly sets the stage for a delicious dish. I often think of this salad as a harmonious blend of flavors and textures. Each ingredient plays a vital role, from the crisp greens to the sweet pops of cherry tomatoes.

• Lemon Vinaigrette: A bright and zesty dressing that perfectly complements the fresh ingredients. Making it from scratch allows you to control the balance of acidity and sweetness.
• Candied Pecans: These add a delightful crunch and sweetness to the salad, making each bite a little more interesting.
• Cooked Farro: This nutty grain adds substance to the salad and provides a great source of fiber.
• Trimmed Green Beans: Bright and crunchy, they bring freshness to the dish.
• Asparagus: Tender yet firm, asparagus adds a gourmet touch to your salad.
• Spring Peas: These little green gems provide sweetness and a pop of color.
• Spring Mix Lettuce: A blend of tender greens forms the base of the salad.
• Hard Boiled Eggs: These add protein and richness, making the salad more satisfying.
• Cherry Tomatoes: Their sweetness contrasts perfectly with the other ingredients.
• Radishes: Thinly sliced for a peppery bite that adds crunch.
• Avocados: Creamy and buttery, they elevate the texture and flavor.
• Micro Greens: These delicate greens are used for garnish and add a touch of elegance.
• Sea Salt and Fresh Cracked Pepper: Essential for seasoning and enhancing the overall flavors of the salad.

The Method for Spring Salad

Making the Spring Salad is a delightful process that allows you to embrace the freshness of the ingredients. It’s straightforward and doesn’t require any complex techniques, making it accessible for anyone. Let’s walk through the steps together.

1. Start by preparing the lemon vinaigrette dressing. In a bowl, whisk together lemon juice, olive oil, salt, and pepper to taste. Allowing it to sit while you prep the other ingredients enhances the flavors.
2. Next, make the candied pecans. In a skillet over medium heat, combine pecans, sugar, and a pinch of salt. Stir continuously until the sugar melts and coats the pecans. Once golden, transfer them to parchment paper to cool.
3. For the farro, cook according to package instructions. Once done, drain and rinse it under cold water to stop the cooking process.
4. Now, let’s tackle the veggies. In a large pot of boiling salted water, par-boil the green beans and asparagus. Add them together for about ninety seconds. Then, add the peas and cook for an additional ninety seconds.
5. Immediately transfer the veggies to an ice bath or rinse them under cold water to maintain their vibrant color and crispness.
6. In a large serving bowl, layer the spring mix lettuce as your base. This will be the foundation of your salad.
7. Next, add the cooked farro, followed by the par-boiled green beans, asparagus, and peas. This will create a beautiful mix of colors and textures.
8. Now it’s time for the hard-boiled eggs. Cut them in half and arrange them on top for a protein boost and visual appeal.
9. Scatter cherry tomatoes, radishes, and avocados over the salad. Their bright colors will make the dish even more inviting.
10. Finally, add the candied pecans for crunch and sprinkle with micro greens as a garnish. Season with sea salt and fresh cracked pepper to taste.
11. Serve the salad with the lemon vinaigrette on the side for a fresh and zesty finish!

Tips and Tricks about Spring Salad

When it comes to preparing a delicious Spring Salad, a few tips can make all the difference. Below are some suggestions to elevate your salad game:

• Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Keep the dressing separate until ready to serve.
• Freezing: It’s not recommended to freeze this salad since fresh vegetables will lose their texture and flavor.
• Pairing: This salad pairs beautifully with grilled fish, chicken, or even as a light main dish on its own.
• Variations: Feel free to add seasonal fruits like strawberries or apples for a sweet twist.
• Presentation: For a special occasion, consider serving the salad in individual bowls or on a large platter for a stunning display.

How to Serve Spring Salad

Serving the Spring Salad is a delightful experience, whether it’s for a casual lunch or an elegant dinner. Here are some ideas on how to present and enjoy this dish:

• As a Main Course: This salad can stand alone as a light meal, especially when paired with protein such as grilled chicken or shrimp.
• Perfect for Picnics: The Spring Salad is easy to pack for picnics or outdoor dining. Just keep the dressing in a separate container until serving.
• Accompany with Breads: Serve with crusty artisan bread or warm dinner rolls for a more filling option.
• Seasonal Pairings: This salad is best enjoyed during spring, but you can adapt it for summer by adding fruits like peaches or berries.
• Festive Gatherings: The vibrant colors make it an excellent choice for gatherings like Easter or springtime brunches.
• Storage Tips: Leftovers can be stored in the refrigerator for up to three days. Just remember to keep the dressing separate to maintain freshness.

FAQ

Conclusion

The Spring Salad is not just a dish; it’s a celebration of fresh flavors and the vibrant spirit of spring. The combination of textures and colors creates a delightful experience for your palate, making it a perfect choice for any gathering or meal. I encourage you to give this recipe a try—you won’t be disappointed! It’s a simple yet elegant addition to your culinary repertoire that showcases the beauty of seasonal produce.

Spring Salad

The ultimate fresh and colorful dish, the Spring Salad is a blend of vibrant greens, tender vegetables, and a zesty dressing. Perfect for springtime gatherings or a light lunch, it brings together the flavors of the season beautifully. You won't want to miss making this delightful salad tonight!

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Salads

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 recipe Lemon Vinaigrette
• 1/2 recipe Candied Pecans
• 4 cups Cooked Farro
• 1 cup Trimmed Green Beans
• 1/2 bunch Asparagus Cut into 1-inch pieces
• 1 cup Spring Peas
• 12 ounces Spring Mix Lettuce
• 6 Hard Boiled Eggs Shelled and cut in half
• 1 bunch Cherry Tomatoes
• 2 Radishes Thinly sliced
• 2 Avocados Peeled, seeded, and sliced
• for garnish Micro Greens
• Sea Salt To taste
• Fresh Cracked Pepper To taste

Equipment

• Large Pot
• Chef's Knife
• Peeler
• Mixing Bowl

Method

 

1. Start by preparing the lemon vinaigrette dressing and set it aside.
2. Make the candied pecans and then set them to the side.
3. Cook the farro according to the package, rinse it, and chill it.
4. Par boil the green beans, asparagus, and peas in a large pot of boiling salted water.
5. First, add in the beans and asparagus for ninety seconds, then add in the peas and cook for a further ninety seconds.
6. Rinse and chill the vegetables immediately.
7. To Plate: Place the greens in a large bowl and accessorize with the cooked farro, par-boiled green beans, asparagus, and peas, hard-boiled eggs, cherry tomatoes, radishes, candied pecans, avocados, and micro greens and serve alongside the vinaigrette.

Notes

• Tip 1: Letting the lemon vinaigrette sit while you prep everything else gives the flavors time to meld and mellow.
• Tip 2: Make sure not to overcook the green beans, asparagus, and peas.
• Tip 3: Prep ahead when possible by cooking the farro, vinaigrette, and boiling eggs the day before.
• Tip 4: Use ripe avocados for best flavor and texture.
• Tip 5: Chill ingredients before serving to keep everything refreshing.

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Meet Piper Cross

I am obsessed with using fresh, seasonal produce to make meals shine. I believe a squeeze of citrus or a handful of herbs can change everything. I cooked and photographed this dish with a focus on vibrant colors and natural textures, ensuring it looks as good as it tastes when you make it.