Easter Salad

It’s become a tradition in our family, much like the Easter egg hunt itself, to anticipate the vibrant and refreshing Easter Salad I bring to our holiday table each year. It’s not just another salad; it’s a celebration of spring, bursting with fresh flavors and colors that perfectly complement our Easter feast. From the crisp snap of asparagus to the creamy richness of hard-boiled eggs and the zesty tang of a homemade lemon vinaigrette, every bite is a delightful reminder of the season. Even my pickiest eaters, who usually shy away from greens, find themselves coming back for seconds, drawn in by the salad’s bright and cheerful presentation and the harmonious blend of textures and tastes. This Easter Salad isn’t just a side dish; it’s a conversation starter, a vibrant centerpiece, and a delicious way to welcome the joys of spring.

Ingredients

• Spring Mix (1 pound): A base of tender greens such as baby spinach, romaine lettuce, and red leaf lettuce, providing a light and refreshing foundation for the salad. Look for a mix that is pre-washed for convenience.
• Asparagus (1 pound): Thin stalks of fresh asparagus, blanched or roasted until tender-crisp, add a delicate, slightly sweet, and grassy flavor, and vibrant green color, quintessential for spring.
• Radishes (1 bunch): Crisp and peppery radishes, thinly sliced or quartered, contribute a refreshing bite and a beautiful pop of red or pink to the salad. Choose firm radishes without blemishes.
• Hard-Boiled Eggs (6 large): A classic Easter ingredient, hard-boiled eggs, peeled and quartered or sliced, offer creamy richness and protein, adding substance and a comforting familiarity to the salad.
• Cucumber (1 English cucumber): Cool and refreshing English cucumber, thinly sliced or diced, provides a hydrating element and a mild, slightly sweet flavor that balances the other ingredients.
• Cherry Tomatoes (1 pint): Sweet and juicy cherry tomatoes, halved or quartered, bring a burst of summery flavor and vibrant color to the salad. Choose ripe tomatoes for the best taste.
• Red Onion (½ small): Thinly sliced red onion adds a sharp and pungent flavor that cuts through the richness of the eggs and dressing, providing depth and complexity. For a milder flavor, soak the sliced onion in cold water for 10 minutes.
• Fresh Dill (¼ cup, chopped): Fragrant fresh dill, finely chopped, imparts a bright, herbaceous, and slightly lemony flavor that complements the spring vegetables and dressing beautifully.
• Feta Cheese (4 ounces): Crumbled feta cheese adds a salty, tangy, and slightly creamy element that enhances the overall flavor profile of the salad. Alternatively, goat cheese or shaved Parmesan can be used.
• Lemon Vinaigrette:
  • Extra Virgin Olive Oil (½ cup): Forms the base of the vinaigrette, providing richness and a fruity flavor. Choose a good quality extra virgin olive oil for the best taste.
  • Fresh Lemon Juice (¼ cup): Freshly squeezed lemon juice brings a bright, acidic tang that balances the oil and brightens the salad.
  • Dijon Mustard (1 tablespoon): Emulsifies the vinaigrette and adds a subtle tangy and slightly spicy depth.
  • Honey or Maple Syrup (1 teaspoon): A touch of sweetness balances the acidity of the lemon juice and enhances the overall flavor of the dressing.
  • Salt and Black Pepper: To taste, essential for seasoning and bringing out the flavors of all the ingredients in the vinaigrette and salad.

Instructions

1. Prepare the Eggs: Begin by hard-boiling the eggs. Place the eggs in a saucepan and cover them with cold water by about an inch. Bring the water to a rolling boil over high heat. Once boiling, remove the pan from the heat, cover it, and let it stand for 10-12 minutes for large eggs. Immediately transfer the eggs to an ice bath to stop the cooking process and make them easier to peel. Once cooled, gently peel the eggs and set them aside. You can hard-boil the eggs a day or two in advance and store them in the refrigerator for convenience.
2. Prepare the Asparagus: Trim the tough ends off the asparagus stalks, usually the bottom inch or two. You can snap them off where they naturally break, or use a knife to cut them. There are two main ways to prepare asparagus for this salad: blanching or roasting.
   • Blanching Asparagus (for a vibrant green and tender-crisp texture): Bring a pot of salted water to a rolling boil. Prepare an ice bath in a large bowl. Add the asparagus to the boiling water and blanch for 2-3 minutes, depending on the thickness of the stalks. They should be bright green and tender-crisp. Immediately transfer the asparagus to the ice bath to stop the cooking process and preserve their color and texture. Once cooled, drain the asparagus and pat it dry with paper towels. Cut the asparagus into bite-sized pieces, about 1-2 inches long, on a slight diagonal for a more elegant presentation.
   • Roasting Asparagus (for a slightly sweeter and more caramelized flavor): Preheat your oven to 400°F (200°C). Toss the trimmed asparagus with a drizzle of olive oil, salt, and pepper on a baking sheet. Spread them in a single layer and roast for 8-12 minutes, depending on thickness, until tender-crisp and slightly browned. Let the roasted asparagus cool slightly before cutting it into bite-sized pieces.
3. Prepare the Vegetables: While the eggs are cooling and the asparagus is blanching or roasting, prepare the remaining vegetables. Wash and dry the spring mix thoroughly. If using a salad spinner, spin the greens until they are completely dry to ensure the dressing adheres well. Thinly slice the radishes using a mandoline or a sharp knife. Thinly slice or dice the cucumber. Halve or quarter the cherry tomatoes. Thinly slice the red onion. Remember that soaking the red onion in cold water for 10 minutes will mellow its sharpness if you prefer a milder onion flavor. 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. Whisk vigorously until the vinaigrette is emulsified and slightly thickened. Taste and adjust seasonings as needed, adding more lemon juice for tanginess, honey for sweetness, or salt and pepper to taste. If using a jar, you can simply shake it vigorously to emulsify the dressing.
5. Assemble the Salad: In a large salad bowl, gently toss the spring mix, blanched or roasted asparagus pieces, sliced radishes, sliced cucumber, halved or quartered cherry tomatoes, and thinly sliced red onion. Crumble the feta cheese over the salad. Quarter or slice the hard-boiled eggs and arrange them attractively on top of the salad.
6. Dress and Serve: Just before serving, drizzle the lemon vinaigrette over the salad. Start with about half of the dressing and toss gently to coat all the ingredients evenly. Add more dressing to taste, being careful not to oversaturate the salad. Garnish the salad with the chopped fresh dill. Serve immediately for the freshest and crispiest salad. If you are preparing the salad ahead of time, wait to add the dressing until just before serving to prevent the greens from wilting. You can also keep the dressed salad refrigerated for a short period, but it is best enjoyed soon after dressing.

Nutrition Facts (per serving)

(Please note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

• Serving Size: Approximately 1 ½ cups
• Servings Per Recipe: 8 servings
• Calories: Approximately 280 calories per serving. This provides a moderate calorie count, making it a healthy and satisfying side dish.
• Protein: Approximately 10 grams per serving. Contributed by the hard-boiled eggs and feta cheese, protein helps with satiety and muscle building.
• Fat: Approximately 20 grams per serving. Primarily from healthy fats in olive oil and feta cheese, essential for nutrient absorption and overall health.
• Carbohydrates: Approximately 15 grams per serving. From the vegetables and a small amount of honey/maple syrup in the dressing, providing energy.
• Fiber: Approximately 5 grams per serving. High fiber content from the vegetables promotes digestive health and helps you feel full and satisfied.

Preparation Time

• Prep Time: 30 minutes. This includes washing and chopping vegetables, blanching or roasting asparagus, and making the vinaigrette.
• Cook Time: 12 minutes (for hard-boiled eggs) + 8-12 minutes (for roasting asparagus, if roasting). Blanching asparagus takes only 2-3 minutes.
• Total Time: Approximately 45-55 minutes. A relatively quick and easy salad to prepare, especially if you have pre-cooked hard-boiled eggs. You can further reduce prep time by purchasing pre-washed spring mix and pre-crumbled feta cheese.

How to Serve

• As a Side Dish for Easter Brunch or Dinner: This Easter Salad is the perfect accompaniment to your Easter ham, roasted lamb, or any spring-themed main course. Its bright flavors and colors complement richer dishes beautifully.
• As a Light Lunch: Enjoy a generous serving of this salad for a healthy and satisfying lunch. Add grilled chicken, shrimp, or chickpeas for extra protein to make it a complete meal.
• Potluck Contribution: This salad travels well and is always a crowd-pleaser at potlucks, picnics, and spring gatherings. Keep the dressing separate and add it just before serving.
• Alongside Quiche or Frittata: Pair this salad with a quiche lorraine, vegetable quiche, or a spring frittata for a delightful brunch or light dinner combination.
• With Grilled Fish or Chicken: Serve this refreshing salad alongside grilled salmon, cod, or chicken breast for a balanced and healthy meal.
• As a Starter: Begin your Easter meal with this vibrant salad as a refreshing and palate-cleansing starter.
• In Salad Bowls or Platters: Serve the salad in a large, beautiful salad bowl or arrange it attractively on a platter for a visually appealing presentation.
• Garnish with Extra Dill and Feta: For an extra touch of freshness and flavor, garnish individual servings with a sprinkle of fresh dill and a few extra crumbles of feta cheese.

Additional Tips for the Best Easter Salad

1. Use Fresh, High-Quality Ingredients: The beauty of this salad lies in the freshness of its ingredients. Choose the freshest spring mix, asparagus, radishes, and other vegetables available. Ripe cherry tomatoes and fragrant fresh dill will make a significant difference in the overall flavor.
2. Don’t Overcook the Asparagus: Whether you blanch or roast the asparagus, be careful not to overcook it. Overcooked asparagus will be mushy and lose its vibrant green color. Aim for tender-crisp asparagus that still has a slight bite.
3. Dry Your Greens Thoroughly: After washing the spring mix, ensure it is completely dry before dressing the salad. Excess water will dilute the vinaigrette and prevent it from coating the greens properly, resulting in a watery and less flavorful salad. A salad spinner is ideal for this.
4. Make the Vinaigrette Ahead of Time: The lemon vinaigrette can be made up to a week in advance and stored in an airtight container in the refrigerator. This saves time on the day you plan to serve the salad. Just remember to whisk or shake it well before using as it may separate slightly upon standing.
5. Dress Just Before Serving: To prevent the greens from wilting and the salad from becoming soggy, dress the salad just before serving. If you are preparing the salad ahead of time, keep the dressed salad and undressed salad components separate and combine them right before serving.
6. Customize Your Cheese: If feta cheese isn’t your favorite, feel free to substitute it with other cheeses. Goat cheese adds a creamy tang, shaved Parmesan provides a salty and nutty flavor, or fresh mozzarella pearls offer a mild and milky taste.
7. Add Protein for a Heartier Salad: To make this salad a more substantial meal, consider adding protein. Grilled chicken, shrimp, chickpeas, cannellini beans, or even crumbled bacon or prosciutto would be delicious additions.
8. Experiment with Variations: Feel free to get creative and add other spring vegetables to your Easter Salad. Snap peas, sugar snap peas, baby spinach, artichoke hearts, or roasted bell peppers would all be lovely additions. You can also add toasted nuts or seeds for extra crunch and flavor, such as toasted almonds, pecans, or sunflower seeds.

FAQ – Frequently Asked Questions about Easter Salad

1. Can I make this Easter Salad ahead of time?
   • Yes, you can prepare many components of this salad ahead of time. You can hard-boil the eggs, blanch or roast the asparagus, chop the vegetables (except for the cucumber, which is best sliced fresh), 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 for the best freshness and texture.
2. How long will Easter Salad last in the refrigerator?
   • Once dressed, this salad is best enjoyed immediately. However, if you have leftover dressed salad, it can be stored in an airtight container in the refrigerator for up to 24 hours. Be aware that the greens may wilt slightly and the salad may become less crisp over time. For best results, store undressed salad components separately and dress only what you plan to eat immediately.
3. Can I use frozen asparagus for this recipe?
   • Fresh asparagus is highly recommended for the best flavor and texture in this salad. However, if fresh asparagus is not available, you can use frozen asparagus spears. Thaw the frozen asparagus completely and pat it dry before blanching or roasting. Keep in mind that frozen asparagus may be slightly softer than fresh asparagus.
4. What if I don’t have fresh dill? Can I use dried dill?
   • Fresh dill is preferred for its bright and vibrant flavor. If you don’t have fresh dill, you can substitute dried dill, but use a smaller amount as dried herbs are more concentrated. Start with about 1 teaspoon of dried dill and add more to taste. The flavor will be slightly different from fresh dill, but still enjoyable.
5. Can I make this salad vegan?
   • Yes, this salad can easily be made vegan. Simply omit the feta cheese and hard-boiled eggs. To add a vegan source of protein, you can include roasted chickpeas, cannellini beans, or toasted nuts and seeds. You can also use a vegan feta cheese alternative if desired.
6. Is this Easter Salad gluten-free?
   • Yes, this Easter Salad is naturally gluten-free as it is made with fresh vegetables, eggs, cheese, and a lemon vinaigrette. Ensure that all ingredients used, particularly Dijon mustard and honey/maple syrup, are certified gluten-free if you are strictly following a gluten-free diet.
7. Can I add other vegetables to this salad?
   • Absolutely! Feel free to customize this salad with your favorite spring vegetables. Snap peas, sugar snap peas, baby spinach, artichoke hearts, roasted bell peppers, or thinly sliced fennel would all be delicious additions. Get creative and use what you have on hand or what is in season.
8. What are some variations for the lemon vinaigrette?
   • There are many ways to customize the lemon vinaigrette. You can add a clove of minced garlic for extra flavor, a pinch of red pepper flakes for a touch of heat, or a teaspoon of grated lemon zest for a more intense lemon flavor. You can also substitute white wine vinegar or apple cider vinegar for part of the lemon juice for a slightly different tang. For a creamier vinaigrette, you can whisk in a tablespoon of mayonnaise or Greek yogurt.

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