Why You’ll Love This Recipe
This salad strikes the perfect balance between crisp and creamy, light and satisfying. It celebrates the best of spring produce with delicate greens and crunchy vegetables, while the jammy eggs and creamy tarragon dressing add richness and flavor. It’s visually stunning and delicious enough to serve as a light main or a classy side.
Ingredients
For the salad:
- Baby oak leaf lettuce
- Freckles lettuce (or any heirloom romaine variety)
- Fennel, thinly sliced
- Asparagus, shaved into ribbons
- Red radishes, thinly sliced
- Jammy eggs (soft-boiled)
For the creamy tarragon dressing:
- Sour cream
- Plain yogurt
- Fresh tarragon
- Garlic
- Lemon juice
- Salt and pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the lettuce by removing cores and any bruised leaves. Wash and dry gently.
- Lay whole lettuce leaves to line the base of your salad bowl.
- Shave the asparagus into thin ribbons using a vegetable peeler.
- Slice fennel and radishes very thinly using a knife or mandoline.
- Arrange the shaved vegetables over the lettuce base.
- To make the jammy eggs: bring water to a boil, lower in eggs gently, and cook for 7 minutes. Cool in ice water before peeling.
- Halve the eggs and place them on top of the salad.
- For the dressing, mix sour cream, yogurt, minced garlic, chopped tarragon, lemon juice, salt, and pepper until smooth.
- Drizzle dressing generously over the salad just before serving.
Servings and Timing
Serves 4 people as a main or 6 as a side. Takes approximately 25–30 minutes to prepare.
Variations
- Add goat cheese or feta for extra creaminess.
- Swap in other herbs like chives or parsley if you don’t have tarragon.
- Top with toasted pistachios or almonds for crunch.
Storage/Reheating
This salad is best served fresh. You can store the components separately in the fridge for up to 2 days. Keep the dressing in a sealed container and toss everything together just before serving. The eggs can be boiled ahead and stored for up to 3 days.
FAQs
1. Can I use a different dressing?
Yes, though the creamy tarragon dressing is a standout, you could use vinaigrettes or lemon herb dressings.
2. What if I don’t have a mandoline slicer?
A sharp knife works fine, just try to slice the vegetables as thinly as possible.
3. How do I make jammy eggs perfectly?
Boil eggs for 7 minutes, then immediately transfer them to an ice bath to stop the cooking.
4. Can I make this salad ahead of time?
Yes, prep the ingredients and store separately. Assemble right before serving.
5. Is this salad suitable for vegetarians?
Yes, this is a fully vegetarian-friendly recipe.
6. Can I use store-bought dressing?
You can, though homemade dressing adds a unique and fresher flavor.
7. What’s a good substitute for tarragon?
Try fresh dill or parsley for a different herbaceous note.
8. How can I make this salad a main course?
Add protein like grilled chicken, chickpeas, or smoked salmon to make it more filling.
9. Can I add fruit?
Yes, thinly sliced apples or pears can add a nice sweet contrast.
10. What are Freckles lettuce and oak leaf lettuce?
Freckles is a speckled heirloom romaine; oak leaf is a tender, nutty-flavored green. Both are ideal for delicate salads.
Conclusion
This Spring Salad with Creamy Tarragon Dressing is the epitome of fresh, seasonal eating. With vibrant colors, a creamy herbal dressing, and protein-packed jammy eggs, it’s as nourishing as it is beautiful. Serve it as a show-stopping side or a satisfying main and enjoy the taste of spring on your plate.
Print
Spring Salad with Eggs and Creamy Tarragon Dressing
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Celebrate the fresh flavors of the season with this Spring Salad with Creamy Tarragon Dressing. Featuring delicate greens, jammy eggs, and shaved spring vegetables like asparagus, fennel, and radishes, this vibrant salad is topped with a rich, tangy herb dressing. Perfect for brunches, Easter, or elegant holiday meals, this recipe is a beautiful and delicious way to showcase spring produce.
Ingredients
For the salad:
Baby oak leaf lettuce
Freckles lettuce (or heirloom romaine variety)
Fennel, thinly sliced
Asparagus, shaved into ribbons
Red radishes, thinly sliced
Jammy eggs (soft-boiled for 7 minutes, cooled and peeled)
For the creamy tarragon dressing:
Sour cream
Plain yogurt
Fresh tarragon, chopped
Garlic, minced
Lemon juice
Salt and pepper to taste
Instructions
-
Prep the lettuce by removing cores and rinsing leaves. Dry well and lay in a large salad bowl.
-
Use a vegetable peeler to shave asparagus into ribbons.
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Thinly slice fennel and radishes with a sharp knife or mandoline.
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Arrange asparagus, fennel, and radishes over the lettuce.
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Boil eggs for 7 minutes for jammy yolks. Chill in ice water, peel, and halve.
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Place eggs on the salad.
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Mix sour cream, yogurt, garlic, tarragon, lemon juice, salt, and pepper to make the dressing.
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Drizzle dressing over the salad just before serving.
Notes
You can make the eggs and dressing in advance and store them in the fridge.
Add crunch with toasted nuts or creaminess with goat cheese or feta.
Swap tarragon with parsley, chives, or dill if preferred.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Assembly, Boiling
- Cuisine: American
