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.