Easter Salad

After whipping up this vibrant Easter Salad for our family gathering last spring, I knew instantly it would become a staple in our holiday repertoire. The explosion of fresh flavors and textures was a delightful surprise, even for my notoriously picky eaters. My youngest, who usually shies away from anything green, devoured a whole bowl, exclaiming, “This is the best salad ever!” The combination of crisp asparagus, peppery radishes, creamy eggs, and a zingy lemon vinaigrette was simply irresistible. It was light enough to complement our Easter ham yet satisfying enough to stand on its own as a refreshing side dish. The best part? It’s incredibly easy to make, freeing me up to focus on other aspects of our Easter celebration. This Easter Salad isn’t just a recipe; it’s a celebration of spring, a burst of freshness on your plate, and a guaranteed crowd-pleaser that will brighten up any Easter brunch or dinner.

Ingredients

• Mixed Spring Greens (10 oz): A blend of tender baby lettuces, spinach, and other greens provides a light and nutritious base for the salad.
• Asparagus (1 pound): Fresh asparagus spears, blanched or roasted, add a delicate, slightly sweet flavor and a satisfyingly crisp-tender texture. Look for bright green stalks with tightly closed tips.
• Hard-Boiled Eggs (6 large): A quintessential Easter ingredient, hard-boiled eggs contribute creamy richness and protein, making the salad more substantial. Ensure they are cooked to perfection with yolks that are firm but not dry.
• Radishes (1 bunch): These vibrant root vegetables bring a peppery bite and a beautiful pop of color to the salad. Choose firm, smooth radishes for the best flavor and texture.
• Cherry Tomatoes (1 pint): Sweet and juicy cherry tomatoes add bursts of flavor and moisture. Select ripe, plump tomatoes for optimal sweetness.
• Cucumber (1 English cucumber): Thinly sliced cucumber provides a refreshing coolness and crispness. English cucumbers are preferred for their thin skin and fewer seeds.
• Red Onion (½ small): Finely sliced or minced red onion offers a sharp, pungent flavor that complements the other ingredients. Use sparingly if you prefer a milder onion taste.
• Fresh Dill (¼ cup, chopped): Fragrant fresh dill adds a bright, herbaceous note that enhances the spring flavors of the salad.
• Lemon Vinaigrette:
  • Extra Virgin Olive Oil (½ cup): Forms the base of the vinaigrette, adding richness and healthy fats. Use a high-quality extra virgin olive oil for the best flavor.
  • Fresh Lemon Juice (¼ cup): Provides acidity and brightness, balancing the richness of the oil and other ingredients. Freshly squeezed lemon juice is crucial for the best taste.
  • Dijon Mustard (1 tablespoon): Emulsifies the vinaigrette and adds a subtle tang and depth of flavor.
  • Honey or Maple Syrup (1 teaspoon): A touch of sweetness balances the acidity of the lemon and mustard. Adjust to your preference.
  • Salt and Black Pepper: To taste, enhances all the flavors in the vinaigrette and the salad.

Instructions

1. Prepare the Eggs: Gently place eggs in a saucepan and cover with cold water by about an inch. Bring the water to a rolling boil over high heat. Once boiling, remove from heat, cover, and let sit for 10-12 minutes for hard-boiled eggs. Immediately transfer the eggs to an ice bath to stop the cooking process and make them easier to peel. Once cooled, peel the eggs and set aside.
2. Prepare the Asparagus (Optional): If you prefer blanched asparagus, bring a pot of salted water to a boil. Snap off the tough ends of the asparagus spears. Blanch the asparagus in boiling water for 2-3 minutes until bright green and crisp-tender. Immediately plunge into an ice bath to stop cooking and preserve the color. Drain well and set aside. Alternatively, you can roast the asparagus. Preheat oven to 400°F (200°C). Toss asparagus with a drizzle of olive oil, salt, and pepper. Roast for 10-15 minutes, or until tender-crisp. Let cool slightly.
3. Prepare the Vegetables: Wash and dry all the vegetables. Thinly slice the cucumber and red onion. Halve or quarter the cherry tomatoes. Thinly slice or chop the radishes. Chop the fresh dill.
4. Make the Lemon Vinaigrette: In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, honey or maple syrup, salt, and black pepper until well combined and emulsified. Taste and adjust seasonings as needed. You can also use a jar with a lid and shake vigorously to emulsify.
5. Assemble the Salad: In a large salad bowl, place the mixed spring greens as the base. Arrange the blanched or roasted asparagus, sliced cucumber, cherry tomatoes, sliced radishes, and red onion over the greens.
6. Add the Eggs: Gently slice or quarter the hard-boiled eggs and arrange them attractively over the salad.
7. Dress the Salad: Just before serving, drizzle the lemon vinaigrette over the salad. You may not need to use all of the vinaigrette, start with about ¾ of it and add more to taste. Toss gently to combine, ensuring all ingredients are lightly coated with the dressing.
8. Garnish and Serve: Sprinkle the chopped fresh dill over the salad as a final garnish. Serve immediately and enjoy the fresh flavors of your Easter Salad!

Nutrition Facts (per serving, approximately)

• Servings: 6
• Calories: Approximately 250-300 calories per serving (This can vary based on the amount of dressing used and specific ingredients).
• Protein (10-12g): From the hard-boiled eggs and potentially small amounts from the greens and vegetables. Protein is essential for muscle building and satiety, helping you feel fuller for longer.
• Fat (20-25g): Primarily from the olive oil in the vinaigrette and the egg yolks. These are mostly healthy monounsaturated and polyunsaturated fats, important for heart health and nutrient absorption.
• Fiber (3-5g): From the mixed greens, asparagus, and other vegetables. Fiber aids digestion, helps regulate blood sugar levels, and contributes to a feeling of fullness.
• Vitamin C (20-30% DV): Especially from the lemon juice, cherry tomatoes, and radishes. Vitamin C is a powerful antioxidant that supports immune function and skin health.
• Vitamin K (100%+ DV): Abundant in leafy greens like spinach and mixed greens. Vitamin K is crucial for blood clotting and bone health.

Note: Nutrition facts are estimations and can vary based on specific ingredients and portion sizes. For precise nutritional information, use a nutrition calculator with specific brands and quantities.

Preparation Time

• Prep Time: 25-30 minutes: This includes time for boiling and cooling eggs, preparing vegetables (washing, slicing, chopping), and making the vinaigrette. The most time-consuming part is typically preparing the hard-boiled eggs and chopping the vegetables.
• Cook Time: 0-15 minutes (Optional): If you choose to blanch or roast the asparagus, factor in an additional 2-15 minutes of cooking time. Blanching is quick (2-3 minutes), while roasting takes longer (10-15 minutes). If using raw asparagus, the cook time is 0 minutes.
• Total Time: 25-45 minutes: The total time from start to finish will range from about 25 minutes for a completely raw salad to around 45 minutes if you choose to roast the asparagus. This makes it a relatively quick and easy salad to prepare, perfect for Easter gatherings when you may be busy with other dishes.

How to Serve Your Easter Salad

• As a Side Dish for Easter Brunch or Dinner: This salad is a perfect accompaniment to traditional Easter meals like roasted ham, lamb, or chicken. Its lightness and freshness balance richer main courses beautifully.
• Part of a Spring Brunch Buffet: Include the Easter Salad as a vibrant and healthy option in a spring brunch buffet spread. It pairs well with quiches, frittatas, pastries, and fresh fruit.
• Light Lunch Option: Enjoy a generous serving of Easter Salad as a satisfying and nutritious light lunch, especially on warmer spring days. You can add grilled chicken or chickpeas for extra protein to make it a more substantial meal.
• Potluck Contribution: Easter Salad is an excellent choice for potlucks or Easter gatherings. It travels well (dress the salad just before serving) and is always a crowd-pleaser.
• Serve Chilled: For the most refreshing experience, ensure all ingredients are chilled before assembling the salad. The crisp vegetables and cool dressing are especially enjoyable when served cold.
• Garnish Creatively: Elevate the presentation by garnishing with extra fresh dill sprigs, lemon wedges, or even edible flowers to enhance its visual appeal for a festive Easter table.
• Pair with Crusty Bread: Serve alongside crusty bread or rolls to soak up the delicious lemon vinaigrette and complement the fresh flavors of the salad.
• Individual Salad Bowls: For a more elegant presentation, consider serving the Easter Salad in individual bowls or plates, especially for a formal Easter dinner.

Additional Tips for the Perfect Easter Salad

1. Use Fresh, High-Quality Ingredients: The beauty of this salad lies in the freshness of its ingredients. Opt for the freshest spring greens, crisp asparagus, ripe tomatoes, and fragrant herbs you can find. The quality of the ingredients significantly impacts the overall flavor and texture of the salad.
2. Don’t Overcook the Eggs: For perfectly creamy hard-boiled eggs, avoid overcooking them. Follow the recommended cooking time of 10-12 minutes. Overcooked eggs will have dry, crumbly yolks and may develop a greenish ring around the yolk. An ice bath is crucial to stop the cooking process and ensure tender eggs.
3. Blanch or Roast Asparagus for Best Texture: While raw asparagus can be used, blanching or roasting brings out its flavor and improves the texture, making it more tender-crisp and palatable in a salad. Blanching preserves the bright green color, while roasting adds a slightly nutty and caramelized flavor.
4. Make the Vinaigrette Ahead of Time: The lemon vinaigrette can be made a day or two in advance and stored in an airtight container in the refrigerator. In fact, allowing the vinaigrette to sit for a while enhances the flavors as they meld together. Just whisk or shake well before using.
5. Dress the Salad Just Before Serving: To prevent the greens from becoming soggy, it’s best to dress the salad just before you are ready to serve it. If you are preparing the salad ahead of time, you can assemble all the ingredients (except the dressing) and store them separately in the refrigerator. Then, dress and toss right before serving.
6. Customize with Add-Ins: Feel free to customize the salad with other spring vegetables or ingredients you enjoy. Consider adding snap peas, green beans, artichoke hearts, bell peppers, or even some crumbled feta or goat cheese for extra flavor and texture.
7. Add Some Crunch: To enhance the textural complexity of the salad, consider adding some crunchy elements like toasted nuts (almonds, pecans, walnuts), seeds (sunflower seeds, pumpkin seeds), or croutons. These additions provide a delightful contrast to the tender vegetables and creamy eggs.
8. Make it a Heartier Salad: For a more substantial salad that can serve as a light meal, consider adding grilled chicken, shrimp, chickpeas, or cannellini beans. These protein additions will make the salad more filling and satisfying, perfect for a lunch or light dinner option.

FAQ About Easter Salad

Q1: Can I make Easter Salad ahead of time?
A: Yes, you can prepare many components of the Easter Salad ahead of time. You can hard-boil the eggs, blanch or roast the asparagus, chop the vegetables, and make the vinaigrette a day or two in advance. Store each component separately in the refrigerator. Assemble and dress the salad just before serving to maintain its freshness and prevent the greens from wilting.

Q2: Can I use frozen asparagus for this recipe?
A: Fresh asparagus is highly recommended for the best flavor and texture in Easter Salad. However, if fresh asparagus is not available, you can use frozen asparagus spears. Thaw the frozen asparagus completely and pat them dry before blanching or roasting. Keep in mind that frozen asparagus may be slightly softer in texture than fresh.

Q3: What if I don’t like radishes? Can I substitute them?
A: Radishes add a peppery bite and crispness to the salad, but if you don’t enjoy them, you can certainly substitute them. Good alternatives include thinly sliced celery, jicama, or even some chopped bell pepper for a different kind of crunch and flavor.

Q4: Can I make this salad vegan?
A: To make this salad vegan, you would need to omit the hard-boiled eggs. To replace the protein and richness they provide, you could add ingredients like marinated and grilled tofu, roasted chickpeas, or cannellini beans. Ensure the honey in the vinaigrette is replaced with maple syrup or agave to keep it vegan.

Q5: How long does Easter Salad last in the refrigerator?
A: Once dressed, Easter Salad is best consumed immediately for optimal freshness and texture. However, if you have leftover dressed salad, it can be stored in an airtight container in the refrigerator for up to a day. The greens may become slightly less crisp, but it will still be safe to eat. Undressed salad components can last for 2-3 days when stored separately in airtight containers in the refrigerator.

Q6: Can I use a different type of dressing for this salad?
A: While the lemon vinaigrette is specifically designed to complement the flavors of Easter Salad, you can certainly experiment with other dressings. A creamy Dijon vinaigrette, a light balsamic vinaigrette, or even a poppy seed dressing could also work well. Choose a dressing that you enjoy and that will enhance the fresh spring flavors of the salad.

Q7: Is Easter Salad healthy?
A: Yes, Easter Salad is a very healthy and nutritious dish. It is packed with fresh vegetables, providing vitamins, minerals, and fiber. The olive oil-based vinaigrette contributes healthy fats. It’s a light and refreshing option that is naturally low in carbohydrates and provides a good source of protein from the eggs (if included).

Q8: Can I add cheese to Easter Salad?
A: Yes, you can definitely add cheese to Easter Salad if you like. Crumbled feta cheese, goat cheese, or even shaved Parmesan cheese would all be delicious additions. Cheese will add a creamy or salty element that can complement the fresh vegetables and vinaigrette. Consider adding about ¼ to ½ cup of cheese to the salad, depending on your preference.

Print