Spring Salad with Deviled Duck Egg Vinaigrette
This salad puts both egg yolks and whites to delicious use.
Ingredients:
2 hard-boiled duck egg whites, sliced
½ pound asparagus, roasted or grilled
6 cups mixed spring lettuce greens, such as pea tendrils and Romaine
1 cup cherry tomatoes
Vinaigrette:
2 hard-boiled duck 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 the processor running, slowly drizzle in the olive oil until all the oil is incorporated.
2. In a large serving bowl, toss together egg whites, asparagus, spring greens and tomatoes. Toss with the vinaigrette and season to taste with more pepper as desired.
Spring Greens Salad
Featuring arugula and chives, this bright and fresh salad is our go-to side salad for pretty much any meal!
Ingredients:
1 head of Romaine lettuce
1 head butter lettuce
1 bunch arugula
1-2 cups microgreens, such as pea and sunflower shoots
2 tablespoons chopped fresh chives
1 tablespoon chopped dill
2 teaspoons fresh thyme leaves
1 small cucumber, peeled and seeded, and sliced
1 medium avocado
For the dressing:
3 tablespoons olive oil
1 tablespoon white wine vinegar
Pinch of sea salt
Several grinds black pepper
1 small clove of garlic, minced
Method:
1. Combine the olive oil, vinegar, salt, pepper and garlic in the bottom of a salad bowl.
2. Wash the greens and dry very well. Tear into bite-sized pieces over dressing. Do not toss. Wash herbs and spin dry. Add to top of lettuce. Add sliced cucumber slices on top.
3. Cover bowl tightly with plastic wrap and chill in the refrigerator for several hours. Just before serving, peel and slice avocado and add to greens. Toss gently, but well, and serve.
Spring in Swing Recipes
All signs point to spring—budding trees in the orchard, cheery daffodils popping out of the soil and the arrival of fresh spring “greenery” from the gardens in the form of asparagus, micro broccoli and rainbow Swiss chard, plus sunflower and pea shoots. Thus, spring fare takes center stage in this week’s basket, with a housemade potato-leek soup, imported pasta and flaky smoked salmon all to help accent the bevy of produce that also includes cauliflower, Koru apples and leeks—so open up our delivery, perhaps nibble a Dick Taylor chocolate bunny as you peruse recipes, and then enjoy all that the season has to offer!
Here are a few recipe ideas for the week:
Smoked Salmon & Leek Frittata
Paired with a crisp salad, this stunningly-simple dish is fantastic for breakfast, brunch or lunch!
Pasta with Sautéed Spring Greens & Chevre
This incredibly-satisfying pasta is quite versatile: Use any combination of your favorite hearty greens!
Baked Fennel
This classic Italian finocchi gratinati is simply sublime.
Cara Cara Orange & Fennel Salad
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy makes the best of crisp carrots.
Asparagus with Sauce Gribiche
Bright green asparagus spears are drizzled with a classic French-style cold egg sauce in this refreshing recipe.
