Spring Salad With Herbs Recipes

HERBED SPRING SALAD WITH EGG AND WALNUTS

Steps:

• Make the vinaigrette: Put shallots in a small bowl. Add mustard, vinegar, 3 tablespoons lemon juice and the garlic. Stir together, and add a pinch of salt and pepper. Whisk in the walnut oil. Set aside for a few minutes, then taste and adjust lemon juice and salt.
• Wash and dry the salad greens. Tear large leaves into smaller pieces, if desired. Wrap in a clean towel and refrigerate if not serving immediately.
• Just before serving salad, put beet wedges in the bottom of a wide salad bowl. Add the radish, turnip and celery. Season with salt and pepper. Add dill, tarragon and half of the vinaigrette. Toss gently to coat.
• Add the salad greens and combine to distribute sliced vegetables evenly. Cut eggs in halves or quarters, and arrange over salad. Scatter walnuts over the top. Drizzle with the remaining vinaigrette.

SPRING SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a large salad bowl, toss together the bacon, broccoli, celery, green onions, green grapes, red grapes, raisins and almonds.
• Whisk together the mayonnaise, vinegar and sugar. Pour dressing over salad and toss to coat. Refrigerate until ready to serve.

SPRING SALAD WITH HERBS

Steps:

• Place escarole, frisee, endives, and herbs in a large bowl. Drizzle with oil; toss to coat. Season with salt and pepper. Sprinkle with sugar, then toss again.
• Drizzle with vinegar, and toss. Taste, and adjust seasoning if necessary. Serve immediately.

EGG SALAD WITH SPRING HERBS

Steps:

• Cover the eggs with cold water in a saucepan, bring them to a boil and boil for 1 minute. Turn off the heat, cover the pan, and let stand for 5 or 6 minutes, 7 minutes if at high altitude.
• Pour off the hot water, rinse the eggs with cool water, then peel and chop the eggs. If you want the zesty hit of the shallot, toss it, once diced, with just a few drops vinegar and let stand for a few minutes. The color will change right away to a soft pink. (If there is excess vinegar, drain it off when you add the shallots to the egg mixture).
• Finely chop the herbs and set aside.
• Mash the eggs with a fork until crumbly. Add the herbs into the a bowl with the eggs, and add mayonnaise. If you used commercial mayonnaise you might not need much salt. Add the pickled shallot and mix. Taste, add 1/4 teaspoon, then taste again. Season with pepper.
• Pile the egg salad into a serving bowl and garnish with chive blossoms, if available, or serve atop thick slices of rustic toast.