Vibrant Spring Salads
Yay! Spring is in the air at last, and it has me craving light, bright flavors and crisp salads. Here are a few of my favorites that incorporate quintessential spring produce— asparagus, carrots, peas, radishes and herbs. Enjoy!
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Marinated Spring Vegetable Salad
Photo by Tom McCorkle and food styling by Lisa Cherkasky for The Washington Post
In this vibrant salad, carrots and scallions are thinly sliced into ribbons and marinated in quick pickle-like fashion, so they are infused with a bright, herb-flecked pucker. Tossed with blanched asparagus and peas, the vegetables come together for a colorful, fresh side that really pops.
Grain Salad With Carrot, Herbs and Sesame Seeds
Photo by Ann Maloney for The Washington Post
Here, a handful of sunny, fresh ingredients — flecks of sweet carrot, earthy parsley and refreshing mint — brighten up tender, cooked whole grain, while toasted sesame seeds amplify its nutty taste. The result is a springy grain salad that’s as versatile as it is satisfying. Serve it with some roasted chicken or lamb kebabs, topped with an egg or two, or as part of a mezze spread.
Gem Lettuce Boats with Feta, Radish and Scallions
Photo by Tom McCorkle and food styling by Gina Nistco for The Washington Post
These charming gem lettuce boats are piled neatly with a creamy, yogurt-based, lemon and feta dressing, and topped with chopped spring vegetables. They are like a modern reboot of an iceberg wedge salad—uncomplicated, crisp, and creamy– but piled so neatly you are tempted to eat them out of hand. You can use either baby gem lettuce or large heads of endive here, as both have the firm, tightly packed leaves that make the presentation work.
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