Highlighting the season’s daintiest delights—watercress, pea shoots, tender herbs—this salad is such a welcome change of pace after the muddled and muted flavors of winter. Making it relies heavily on a mandoline, so I encourage you to buy one if the tool isn’t already part of your arsenal. The lemon vinaigrette is a variation on my go-to dressing, with crème fraîche lending some welcome richness to the light, crunchy veg. Feel free to ad-lib with whatever looks best at the farmer’s market—endive, watermelon radish, and snaps peas would all work beautifully here. But whatever you do, don’t skimp on the fresh tarragon; its tender leaves add a complex anise-like flavor that really rounds out the dish. Keep reading for this delicious green spring salad recipe.
The Springiest Spring Salad
Recipe from Cook Beautiful. Images by Johnny Miller.
This salad is such a welcome change of pace after the muddled and muted flavors of winter.
Serves 4
Ingredients
FOR THE VINAIGRETTE
¼cup (60 ml) fresh lemon juice
1 orange, grated zest and juice
3 tablespoons crème fraîche
2 teaspoons Dijon mustard
1 teaspoon honey
½cup (120 ml) extra-virgin olive oil
1 teaspoon kosher salt
Freshly cracked pepper
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh tarragon
FOR THE SALAD
1 fennel bulb, quartered, cored, and thinly shaved on a mandoline, fronds reserved
1 green radish, thinly shaved on amandoline
1 bunch watercress
1 cup (145 g) shelled peas, blanched and shocked
1 handful pea greens or pea shoots
¼cup (30 g) toasted pistachios, roughly chopped
Chive or pea shoot blossoms, for serving
Flaky sea salt, for serving
Method
Make the vinaigrette:
Whisk together the lemon and orange juice, crème fraîche, mustard, and honey. In a slow, steady stream, whisk in the oil until emulsified. Season with salt and pepper and stir in the fresh herbs.
Make the salad:
Toss the fennel, radish, watercress, and peas with just enough vinaigrette to lightly coat them. Transfer to a serving platter. Top with the pea greens, pistachios, reserved fennel fronds, chive blossom flowers, and a light sprinkle of flaky sea salt
Swoon Tip
The earth feels so fertile in spring—even the herbs are bursting into flowers. Garnishing with a few blooming beauties— here, I used chive and pea shoot blossoms—is an almost effortless way to prettify a salad. Keep an eye out for them at the farmer’s markets, and don’t feel you have to pile them on—just a few will do.
