Spring

Salad

"A Spring harvest of fresh greens, asparagus & peas with smoked salmon, eggs and a creamy asparagus-olive, tarragon, yogurt dressing"

Ingredients

Note: The amount of salad ingredients you need will depend how how many servings you want (6-8 ounces per person).

Choose your favorite salad greens, e.g., Butterhead, Red leaf, Romaine, etc.

Baby Arugula or micro

Smoked salmon, thinly sliced

Asparagus spears, trimmed

English/garden peas

Your favorite pasta, al-dente (I used Orecchiette)

Hard or soft boiled eggs, 1 1/2-2 per serving

2-3 large shallots

Fresh Italian parsley, chopped

Lemon wedges, optional

Green Garden Dressing

Note: Fresh tarragon can be used but use sparingly or dressing can become slightly bitter.

1 cup Greek yogurt

2/3 cup mayonnaise

¾ cup steamed asparagus (1 inch pieces)

1/3 cup coarsely chopped, green olives (brine rinsed off)

1 to 1 ½ teaspoons dried, tarragon

1 small lemon, zested

1/8 teaspoon freshly minced, garlic

1 teaspoon sugar

Salt n pepper, to taste

Harvest

Directions

Note: Boil eggs 6-7 minutes for soft and 11-12 minutes for hard.

To steam asparagus and peas, bring a few inches of water to a boil in a sauce pan, reduce heat and simmer. Place asparagus in a sieve or steamer, cover and flip occasionally until asparagus is bright green and al-dente. Place asparagus on a wired rack and let cool. Repeat with the peas and add to a bowl.

Arrange salad ingredients into/onto a serving bowl or platter and sprinkle with some chopped parsley. Right before serving, lightly season with salt & pepper and serve with Green Garden dressing.

Air Fried Shallots

Note: If you aren't using an air fryer, toss shallots with a small amount of cooking oil, lightly salt, place on a parchment lined baking sheet and roast in oven at 400F.

Slice the shallots into rounds and spread out evenly onto a baking sheet lined with parchment paper. Air fry at 375F.

Green Garden Dressing

Add ingredients to a blender, zest the lemon over the top and pulse until smooth. Season with salt & pepper and serve with salad.

TIP!

Perfect Hard Boiled Eggs

1. Bring a pot of water to a boil over high temperature.

2. Add room temperature eggs to the boiling water.

3. As soon as water starts to boil again, set timer for 11 minutes.

4. Remove from heat, pour out water and toss eggs, to crack.

5. Fill with cold water and start peeling eggs.