Spring Salad

Name: Spring Salad
Prep time: 1 h 15 min
Cook time: 15 min
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: 1 small shallot, finely diced; Salt and black pepper; 1/4 cup lemon juice plus 1 teaspoon zest; 2 teaspoons Dijon mustard; 6 tablespoons extra-virgin olive oil; 3 medium red or gold beets, cooked and cut into wedges (see Tips); Salt and black pepper; 4 handfuls salad greens, preferably a mix of arugula and lettuce, such as Little Gem or red oak; 1 (2-inch) piece daikon radish, or 1 medium watermelon radish, peeled and very thinly sliced; 1 bunch small radishes or baby turnips, trimmed and halved; 1 medium fennel bulb, cored and thinly sliced; 1 bunch asparagus, trimmed, briefly blanched in salted water and cooled (see Tips); 4 eggs, boiled for 7 to 8 minutes, then cooled, peeled and halved; 1 cup fresh mixed herbs, such as tarragon, basil, mint or dill; Nasturtium or calendula blossoms, for serving (optional)

By David Tanis

Updated Oct. 12, 2023

Spring Salad — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 1 hour 30 minutes
Prep Time: 1 hour 15 minutes
Cook Time: 15 minutes
Rating: 4(275)
Notes: Read community notes

Some salads are tossed, while others, like this one, are composed. Feel free to improvise here: A few spinach leaves, watercress, a handful of raw sweet garden peas or fava beans, or thinly sliced raw artichoke can be nice additions. For a true celebration of spring, make sure to gather an assortment of complementary leaves, herbs and vegetables, and arrange them artfully.

Featured in: A ‘Steak’ Dinner With Vegetarians in Mind

Learn: How to Make Salad

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Ingredients

Yield:4 servings

For the Vinaigrette

1small shallot, finely diced
Salt and black pepper
¼cup lemon juice plus 1 teaspoon zest
2teaspoons Dijon mustard
6tablespoons extra-virgin olive oil

For the Salad

3medium red or gold beets, cooked and cut into wedges (see Tips)
Salt and black pepper
4handfuls salad greens, preferably a mix of arugula and lettuce, such as Little Gem or red oak
1(2-inch) piece daikon radish, or 1 medium watermelon radish, peeled and very thinly sliced
1bunch small radishes or baby turnips, trimmed and halved
1medium fennel bulb, cored and thinly sliced
1bunch asparagus, trimmed, briefly blanched in salted water and cooled (see Tips)
4eggs, boiled for 7 to 8 minutes, then cooled, peeled and halved
1cup fresh mixed herbs, such as tarragon, basil, mint or dill
Nasturtium or calendula blossoms, for serving (optional)

Ingredient Substitution Guide

Preparation

Step 1
Make the vinaigrette: Put shallot in a small bowl, and add a pinch of salt, the lemon juice and zest, and mustard. Stir until the salt dissolves, then whisk in olive oil. Taste, and add more salt and pepper to taste.
Step 2
Start preparing the salad: Put beet wedges in a small bowl, season with salt and pepper, and toss with 2 tablespoons vinaigrette. Set aside.
Step 3
Put salad leaves in a large mixing bowl, salt very lightly and dress with 1 tablespoon vinaigrette. Divide among individual plates or arrange on a platter. Scatter beets, radishes and fennel over leaves. Arrange asparagus spears over the top and add egg halves. Season eggs with salt and pepper.
Step 4
Top with herbs and blossoms, if using. Drizzle remaining vinaigrette over salad and serve.

Tips

To cook beets, place in a roasting pan with 1 inch of water, tightly cover with foil and bake at 375 degrees until tender, about 1 hour. Once cool enough to handle but still warm, slip the skins off the beets. Peeled beets will keep refrigerated for up to a week.
To cook asparagus, snap off the tough ends, then simmer in salted water for 2 to 3 minutes, depending on thickness. Remove and spread out on a plate to cool.

Ratings

4 out of 5

275 user ratings

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Cooking Notes

Linda1 year ago

I always roast beets, much more flavor than boiling them. Better yet, pickle them and serve with goat cheese and fresh peach slices. Put a piece of beet, goat cheese and peach in your mouth at the same time. Amazing! Very Alice Waters!! Simple and delicious.

Cecile1 year ago

I prepared the beets in water at first (as per "Tips") but they were bland, so I finished roasting them diced and with olive oil, salt and pepper. I missed a source of sweetness (most of the ingredients are bitter/acidic) and next time I'll roast the beets with a little maple syrup.

Cassie1 year ago

Agree with the suggestion to roast the beets with maple. I also wonder if you could add honey to the dressing for a bit of sweetness to balance

Carrie Anderson1 year ago

After reading the note on the acid level I choose golden beets, daikon radish, and I salted the red radishes just lightly. My herb mix included mint, basil, tarragon, and dill. The basil and dill shined through, the asparagus also added a bit of sweet to off set the vinaigrette. My family loved this salad.

Name Linda Criss1 year ago

Love beets found at your local grocery are cooked. An easy out for this lovely salad.

Blue Devil11 months ago

Add several peeled cloves of garlic run through a garlic press or finely chopped to the vinaigrette.

Christine1 week ago

We made this without beets, which are unloved in our house, and without hardboiled eggs because we didn't have time, and it was still delicious! No blossoms but we added pea shoots instead.

Cassie2 weeks ago

Served this salad as a starter for a dinner party last night and 3/4 people said it was the best salad they’ve ever had! It was perfectly dressed and all the items complimented each other. At noon, I cooked the eggs and asparagus and chopped the other veggies, kept in the fridge until ready to go. Made the dressing at 5pm and assembled everything around 7pm. Used store bought cooked beets, and topped salad with fresh tarragon, basil, mint and dill. Absolutely will make again!

nickypdx3 weeks ago

Picked up a huge lettuce, herbs & beets at the farmers market. We've been eating this salad the last 3 nights with roasted chicken on the side, absolutely delicious! Each night I thought I might tire of it, but after the first bite, it still delights! This dressing will become our new go to. Most of these reviews are about the beets, do what you will. We roasted ours, as that's how we normally cook our beets. Top tip: Make enough for at least 2 meals, you will definitely want more!

Molly3 weeks ago

used boiled yukon gold potatoes instead of radishes since they're what I had on hand, and subbed red wine vinegar + a little orange marmalade for the lemon juice since I didn't have any lemons. For the greens I used baby spinach, arugula, and radicchio. So good!!!!

lf241 month ago

Omitted eggs and beets, added cucumbers and this was lovely! The dressing is very acidic so might add a little honey or something else to cut through the bite.

Carla5 months ago

Roasting or blackening the vegetables -- beets, asparagus, squash -- is key. This dressing has become my new favorite.

Berlin8 months ago

The ingredients were refreshing. Overall the salad leaned into its bitter flavors.

Tony10 months ago

I do add a little bit of honey to the dressing. Recommend it.

Blue Devil11 months ago

Add several peeled cloves of garlic run through a garlic press or finely chopped to the vinaigrette.

Carrie Anderson1 year ago

ellen1 year ago

This is delicious. Perfect for the meaty yet delicately flavored grouper. Will definitely make again.

Annie1 year ago