Spring Salad

By David Tanis

Updated Oct. 11, 2023

Spring Salad
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
1 hour 30 minutes
Prep Time
1 hour 15 minutes
Cook Time
15 minutes
Rating
4(433)
Comments
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Some salads are tossed, while others, like this one, are composed. Feel free to improvise here: A few spinach leaves, watercress, a handful of raw sweet garden peas or fava beans, or thinly sliced raw artichoke can be nice additions. For a true celebration of spring, make sure to gather an assortment of complementary leaves, herbs and vegetables, and arrange them artfully.

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Ingredients

Yield:4 servings

    For the Vinaigrette

    • 1small shallot, finely diced
    • Salt and black pepper
    • ¼cup lemon juice plus 1 teaspoon zest
    • 2teaspoons Dijon mustard
    • 6tablespoons extra-virgin olive oil

    For the Salad

    • 3medium red or gold beets, cooked and cut into wedges (see Tips)
    • Salt and black pepper
    • 4handfuls 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
    • 1bunch small radishes or baby turnips, trimmed and halved
    • 1medium fennel bulb, cored and thinly sliced
    • 1bunch asparagus, trimmed, briefly blanched in salted water and cooled (see Tips)
    • 4eggs, boiled for 7 to 8 minutes, then cooled, peeled and halved
    • 1cup fresh mixed herbs, such as tarragon, basil, mint or dill
    • Nasturtium or calendula blossoms, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

347 calories; 26 grams fat; 4 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 4 grams polyunsaturated fat; 23 grams carbohydrates; 7 grams dietary fiber; 9 grams sugars; 11 grams protein; 713 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the vinaigrette: Put shallot in a small bowl, and add a pinch of salt, the lemon juice and zest, and mustard. Stir until the salt dissolves, then whisk in olive oil. Taste, and add more salt and pepper to taste.

  2. Step 2

    Start preparing the salad: Put beet wedges in a small bowl, season with salt and pepper, and toss with 2 tablespoons vinaigrette. Set aside.

  3. Step 3

    Put salad leaves in a large mixing bowl, salt very lightly and dress with 1 tablespoon vinaigrette. Divide among individual plates or arrange on a platter. Scatter beets, radishes and fennel over leaves. Arrange asparagus spears over the top and add egg halves. Season eggs with salt and pepper.

  4. Step 4

    Top with herbs and blossoms, if using. Drizzle remaining vinaigrette over salad and serve.

Tips
  • To cook beets, place in a roasting pan with 1 inch of water, tightly cover with foil and bake at 375 degrees until tender, about 1 hour. Once cool enough to handle but still warm, slip the skins off the beets. Peeled beets will keep refrigerated for up to a week.
  • To cook asparagus, snap off the tough ends, then simmer in salted water for 2 to 3 minutes, depending on thickness. Remove and spread out on a plate to cool.

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Ratings

4 out of 5
433 user ratings
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Comments

Linda

I always roast beets, much more flavor than boiling them. Better yet, pickle them and serve with goat cheese and fresh peach slices. Put a piece of beet, goat cheese and peach in your mouth at the same time. Amazing! Very Alice Waters!! Simple and delicious.

Cecile

I prepared the beets in water at first (as per "Tips") but they were bland, so I finished roasting them diced and with olive oil, salt and pepper. I missed a source of sweetness (most of the ingredients are bitter/acidic) and next time I'll roast the beets with a little maple syrup.

Carrie Anderson

After reading the note on the acid level I choose golden beets, daikon radish, and I salted the red radishes just lightly. My herb mix included mint, basil, tarragon, and dill. The basil and dill shined through, the asparagus also added a bit of sweet to off set the vinaigrette. My family loved this salad.

DrSeussLN

Beets in the Instapot are a game changer. Rinse beets, place in IP basket. 1 cup water with herbs of your choosing (bay leaf, peppercorns, herbs de Provence, etc…). 28 minutes, natural release for 10 or more. Peels slide off easily. Delicious.

Greg from Marin County

This is spring on a plate. The addition of peas would increase the spring theme.

violishh

Made this with purple daikon, gold beets, purple top radishes and eggs from my csa box. Versatile and tasty salad though I agree with other commenters that it requires some planning ahead. I did roast my beets in foil. I love the herbs and fennel.

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