Spring Salad with Eggs and Creamy Tarragon Dressing

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My Spring Salad with Eggs and Creamy Tarragon Dressing is a beautiful addition to any spring brunch or Easter table. It's made with asparagus, fennel, and shaved radishes, crispy pistachios, silky goat cheese, and eggs with jam. The dressing is to die for.

I am taking a temporary detour from my usual Wednesday Main Course Salads to bring you this one that I think is perfect as an Easter or Easter side. Technically, I guess, it could be a main course, which is how I had it the other night, because the eggs are pure protein, so maybe I'm not that far off course after all.

Here's a summary of the main dish salad recipes so far ~ they're all great ways to streamline your meal planning:

Main course Salad # 1 ~ Cobb Salmon Salad

Main course salad # 2 ~ Middle Eastern Chickpea Salad (Balela Salad)

Main course salad # 3 ~ Shrimp Taco Salad

Main course salad # 4 ~ Chopped Chef Salad with Creamy Sweet Onion Dressing

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Main Course Salad # 5 ~ Burger Salad

Main Dish Salad # 6 ~ Great Island Curry Chicken Salad Dish

This spring salad is simple and delicious, with an emphasis on wonderful fresh spring vegetables in two varieties, along with a classic trio of seasonal vegetables: fennel, asparagus, and radishes. I know that sometimes I go overboard with adding a ton of ingredients to my salads, other times I like to exercise moderation and limit the cast of characters. The color palette of this is also very well maintained. I think it would make a beautiful addition to a spring brunch or festive table.

I've been trying to try new types of lettuce lately, and my farmers market makes it very easy. I have a favorite booth that I love for this. Today I am using a baby oak leaf lettuceand a Freckles variety. Freckles It is a variety of Roman heritage, with a leaf mottled in red and green. Both greens are delicate and crisp and if you have a green thumb they are easy to grow.

Trying different types of lettuce motivates me to eat more salad.

I decided to keep the lettuce leaves whole for this salad, instead of cutting or chopping them. It focuses on the beautiful colors and shapes of the two varieties. Remove the central end and the withered or bruised outer leaves. Carefully separate the leaves and wash them well and let them dry between clean kitchen towels.

Basically I lined up the bottom of my salad bowl with the lettuce leaves forming a base for the rest of my ingredients.

The most important story in this recipe could be the creamy tarragon dressing. It is so good that I want to make more and use it for a dip, it would be great with raw vegetables. I think it would work as a dressing for a potato salad, or even an egg salad, too.

The dressing combines the spicy creaminess that comes from sour cream and yogurt, in addition to the sharp bite of garlic, in addition to the delicious taste of tarragon, a herb so rarely used.

You will need good knife skills or a mandolin cutter To make this salad, fennel and radishes must be paper thin. I used a normal vegetable peeler to peel asparagus strips, they are beautiful and delicate ribbons!

How to perfectly cook jammy eggs?

Eggs are an important part of this salad and you want them to be perfect. The slightly undercooked yolks make them creamy and delicious.

  • Take the eggs out of the refrigerator (I like to put them in a bowl of warm tap water to remove the cold)
  • Bring a pot of water to boil.
  • Carefully add your eggs, use a spoon to lower them.
  • Immediately set the timer for 7 minutes.
  • Drain and rinse in cold water for 2 minutes.
  • Put the eggs back in the dry saucepan, put the lid on and shake them vigorously from side to side so they bounce off each other and the sides of the pan.
  • Peel the eggs in cold water, the shells will slip.
  • Tip: I generally boil one more egg than I need, in case one breaks while boiling.

Tips in advance:

Yes, you can make the salad in the morning, the lettuces are crispy and the vegetables tough enough to last, just keep these things in mind…

  • Do not cut the eggs until you are ready to serve.
  • Do not dress the salad until it is ready to serve. Better yet, serve the dressing aside and let people do it themselves.
  • Lightly cover with damp paper towels and plastic wrap, then refrigerate.
  • We found that this salad was kept, assembled but not dressed, for a couple of days in the fridge and was just as crisp and delicious as the day it was made.

Spring salad with fennel and eggs

My Spring Salad with Eggs and Creamy Tarragon Dressing is a beautiful addition to any spring brunch or Easter table. It's made with asparagus, fennel, and shaved radishes, crispy pistachios, silky goat cheese, and eggs with jam. The dressing is to die for.

Salad of course, garnish

American kitchen

Makes 4 servings

creamy tarragon dressing

  • 3 heaped tablespoons of fresh tarragon leaves
  • 1 clove garlic, peeled
  • 1/4 cup sour cream
  • 2 tablespoons of yogurt
  • juice of 1/2 lemon
  • pinch of salt and pepper

salad

  • 2 small heads of spring lettuce I used oak leaves and freckled lettuce.
  • 1 small fennel head, cut and thinly sliced
  • 6 radishes, thinly sliced
  • 3-4 stems of asparagus trimmed and shaved into thin strips with a vegetable peeler
  • 1/4 red onion, thinly sliced
  • 3 boiled eggs, sliced ​​in half lengthwise
  • 1/4 cup soft crumbled goat cheese
  • 1/2 cup pistachios
  • To make the dressing, put all the ingredients in a small food processor and process until smooth and creamy. Try it to adjust any of the flavors. Pour into a small jar and refrigerate until necessary. This can be done a day or two in advance, it just gets better! Double or triple the recipe for larger amounts.

  • Cut off the central ends of the lettuce heads and wash and dry the leaves well. I like to keep them whole for this salad. Arrange them in a wide, shallow salad bowl, covering the entire surface of the salad bowl.

  • Arrange the rest of the ingredients on the lettuce. Season with freshly ground black pepper and drizzle with the dressing just before serving.

Thanks for fixing!

Seasoning With Creamy Salad Tarragon Eggs Spring

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