Description
- A vibrant spring salad featuring seasonal vegetables like radishes, fennel, asparagus, and beets, topped with soft-boiled eggs and fresh herbs, all dressed in a zesty lemon Dijon vinaigrette.
Ingredients
Scale
- For the Lemon Dijon Vinaigrette:
- 1 small shallot, finely diced
- Salt and black pepper
- 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
- Salt and black pepper
- 4 handfuls mixed greens (arugula, red oak, Little Gem)
- 1 (2-inch) piece daikon or watermelon radish, thinly sliced
- 1 bunch small radishes or baby turnips, halved
- 1 medium fennel bulb, cored and thinly sliced
- 1 bunch asparagus, blanched and cooled
- 4 eggs, boiled 7–8 min, peeled and halved
- 1 cup mixed herbs (basil, mint, dill, or tarragon)
- Edible flowers (optional)
Instructions
- Make vinaigrette: combine shallot, salt, lemon juice, zest, and mustard. Whisk in olive oil until emulsified. Season to taste.
- Season beets with salt, pepper, and 2 tbsp vinaigrette. Set aside.
- Lightly salt salad greens and toss with 1 tbsp vinaigrette. Arrange on plates or platter.
- Layer on beets, fennel, and radishes. Add asparagus and egg halves. Lightly season eggs.
- Garnish with fresh herbs and flowers. Drizzle remaining vinaigrette. Serve immediately.
Notes
- Store beets and vinaigrette separately for meal prep.
- Try adding grilled chicken or shrimp for a heartier version.
- Swap in sugar snap peas or avocado based on availability.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salads
- Method: Boiled, Roasted
- Cuisine: american
Nutrition
- Serving Size: 1 plate
- Calories: 280
- Sugar: 5g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 190mg