Citrus-Beet Slaw

A refreshing, spring take on classic coleslaw!

Ingredients:
3 medium oranges
1 large bunch baby red beets, peeled and shredded
2 teaspoons olive oil
2 tablespoons freshly-squeezed lemon juice
Zest of 1 lemon
¼ teaspoon salt, plus more as needed
Fresh Italian parsley, chopped

Method:
1. Using a fine grater, grate the zest from one of the oranges. Juice two of the oranges and then peel, seed and dice the remaining orange.

2. In a small bowl, combine the orange juice and zest, olive oil and then the lemon juice and zest. Whisk in the salt and set aside.

3. In a salad bowl, combine the diced oranges with the shredded beets. Drizzle with the dressing, cover and refrigerate for 30 minutes, tossing the salad a few times as it chills. Taste for seasoning and add more salt as needed; garnish with the parsley before serving.

Spring Salad with Deviled Egg Vinaigrette

This colorful salad puts both egg yolks and whites to delicious use.

Ingredients:
4 hard-boiled egg whites, sliced
½ pound asparagus, roasted or grilled
6 cups mixed spring greens, such as arugula and pea tendrils
1 cup cherry tomatoes
Vinaigrette:
4 hard-boiled egg yolks
¼ cup olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
¼ teaspoon paprika
Sea salt and fresh ground pepper

Method:
1. To make the vinaigrette: In a food processor or blender, purée egg yolks, vinegar, mustard, paprika, salt and pepper until well combined. With processor running, slowly drizzle in the olive oil until all oil is incorporated.

2. In a large serving bowl, toss together egg whites, asparagus, spring mix and tomatoes. Toss with the vinaigrette and season to taste with more pepper as desired.

Romanesco Salad

Bright Romanesco florets are tossed with an equally vibrant red wine vinaigrette, plus red onions, celery and capers in this fabulous salad from food blog Simple Recipes.

Ingredients:
2 heads Romanesco
2 stalks celery
½ large red onion
1 cup loosely-packed fresh parsley
2 tablespoons capers, rinsed and drained
1 teaspoon grated lemon zest
Sea salt and fresh ground pepper
Dressing:
1 clove garlic
3 tablespoons red wine vinegar
½ teaspoon salt
½ anchovy, minced (optional)
¼ cup high-quality olive oil

Method:
1. Cut Romanesco heads into quarters, stalk to tip. Cut out the tough core and any outside green leaves. Cut again lengthwise. Place into a steamer basket in a pot with about an inch of water. Sprinkle the Romanesco florets with a little salt. Bring water to a boil. Cover and steam until just tender, about 7 to 10 minutes. Remove Romanesco florets from steamer, place into a bowl, and chill.

2. Thinly slice the celery and red onion. Place the red onion slices in a bowl and cover with water. Set aside.

3. Smash the whole clove of garlic (not cut, just smash with the flat side of a chef’s knife) and place in the bottom of a small bowl. Add the vinegar and salt, stir to dissolve the salt. Add the minced anchovy if using. Whisk in the olive oil.

4. Break up the wedges of Romanesco into smaller chunks of florets. Place into a large serving bowl. Add celery, onions (drained of the water), parsley, capers, and lemon zest. Remove the garlic clove from the dressing and add dressing to the salad. Toss to coat with the dressing. Let marinate for at least 15 minutes, preferably an hour. (It’s even better left overnight.) Sprinkle with freshly ground black pepper to serve.

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Garden Greens with Chopped Eggs

This fresh salad is a lovely use for beautiful baby spinach greens.

Ingredients:
4 cups baby spinach
½ pound green beans, trimmed
½ pound snow or snap peas, trimmed
4 hard-boiled eggs, peeled and chopped
4 anchovy fillets, minced
1 tablespoon fresh lemon juice
2 tablespoons sour cream
¼ cup olive oil
¼ cup fresh tarragon leaves
1 cup fresh parsley leaves

Method:
1. Prepare an ice-water bath. Working in batches, blanch green beans in a pot of generously salted boiling water until bright and crisp-tender, about 2 minutes. Transfer to the ice bath and let cool; remove. Return water in the pot to a boil, and blanch snow peas, in batches, about 1 minute. Transfer to ice bath until cool; remove peas, and cut in half.

2. Whisk together the anchovies, lemon juice and sour cream in a bowl. Slowly add oil in a steady stream, whisking until combined. Season with salt and pepper.

3. Divide spinach, green beans and peas among four plates, and top each with chopped eggs and herbs. Drizzle with dressing, season with salt and pepper, and serve.

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