Spring Salad with fennel and eggs
User Reviews
3.7
40 reviews
Good
Spring Salad with fennel and eggs
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My Spring Salad with Eggs and Creamy Tarragon Dressing is a beautiful addition to any spring brunch or Easter table. It's made with shaved asparagus, fennel, and radishes, crunchy pistachios, silky goat cheese, and jammy eggs. The dressing is to die for.
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Ingredients
creamy tarragon dressing
- 3 tarragon fresh, heaped tablespoons, leaves
- 1 clove garlic peeled
- 1/4 cup sour cream
- 2 Tbsp yogurt
- lemon juice of half
- pinch salt
- pinch black pepper
salad
- 2 spring lettuce I used oak leaf and Freckles lettuces, small heads
- 1 fennel bulb trimmed and sliced paper thin, small head
- 6 radish sliced paper thin
- 3-4 asparagus trimmed and shaved into thin strips with a vegetable peeler, stalks
- 1/4 red onion sliced paper thin
- 3 egg sliced in half lengthwise, hard cooked
- 1/4 cup soft goat cheese crumbled
- 1/2 cup pistachio nuts
Instructions
- To make the dressing, put all the ingredients in a small food processor and process until smooth and creamy. Taste it to adjust any of the flavors. Pour into a small jar and refrigerate until needed. This can be done up to a day or two in advance, it just gets better! Double or triple the recipe for larger amounts.
- Slice off the core ends of the heads of lettuce and wash and dry the leaves well. I like to keep them whole for this salad. Arrange them in a wide shallow salad bowl, covering the whole surface of the bowl.
- Arrange the rest of the ingredients on top of the lettuce. Season with fresh cracked black pepper, and drizzle with the dressing just before serving.
Genuine Reviews
User Reviews
Overall Rating
3.7
40 reviews
Good
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