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
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Prep the lettuce by removing cores and rinsing leaves. Dry well and lay in a large salad bowl.
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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
