Herald the new season in by tossing together a salad that is “everything spring.” Pick your favorite early season vegetables and toss them with this tangy lemony vinaigrette highlighted with a touch of garlicy-flavored chives.
Ingredients
SERVINGS: Makes ¾ cup dressing
Dressing:
- 3 Tbsp fresh lemon juice
- 1 Tbsp white wine vinegar
- 1 garlic clove, minced
- 1 tsp Dijon mustard
- 1/8 tsp fine Kosher salt
- Grind of fresh black pepper
- ½ cup extra-virgin olive oil
- 2 Tbsp chopped fresh chives
Salad:
- Your favorite fresh greens
- Roasted baby beets, peeled and quartered
- Blanched snap peas
- Blanched or roasted asparagus spears
- Thinly shaved colorful radishes like watermelon or Easter egg radishes
- Avocado
Instructions
In a small mixing bowl, combine the lemon juice, vinegar, garlic, mustard, salt and pepper. Whisk to combine. Slowly whisk in the olive oil followed by the chives. Make a spring salad using soft, leafy lettuce leaves topped with roasted beets, snap peas, asparagus, radishes and avocado. Drizzle with the vinaigrette.
