Peak Spring Salad
There’s something so beautiful that happens when we transition from winter to spring. Aside from days getting longer and warmer, the soil is waking up and the market is full. This salad is an ode to this time of year, and the farmers who grow what ends up on our table.
An entirely veggie based salad.. i’m not sure how I would have felt about that five years ago.. but seriously, don’t mock it till you try it. The whole point is to eat this during the peak spring, March - June, when the veggies are at it’s crunchiest and sweetest. This salad is all about cutting and arranging, and finishing with a good olive oil. So simple, yet so incredibly delicious.
What you’ll need:
Arugula
Radishes - I like a mix of watermelon and red radish, but any radish will do!
Snap peas
Kumquats - Skin and all! Sweet on the outside, tart on the inside make them the perfect salad addition.
Parmiggiano
Mint
Pistachios
Olive oil
Sea salt - Our favorite finishing sea salt is maldon sea salt.
Perfect alongside crispy breaded chicken or grilled fish. Recipe serves 1 as a meal.
Ingredients:
A handful of arugula
2-3 radishes, thinly sliced
¼ cup fresh snap peas
2-3 kumquats, thinly sliced
¼ cup chopped toasted pistachios
Fresh herbs, for garnish (mint and/or chives)
Drizzle of olive oil
1tsp lemon juice
Sea salt to finish
Instructions
Wash and thoroughly dry your arugula. Toss lightly with about 1 teaspoon of lemon juice and arrange on your serving plate.
Prepare an ice-cold water bath and add your radishes and snap peas. Let sit for about 5 minutes- this helps enhance their crispness.
Thinly slice the kumquats, radishes, and snap peas, then layer them over the arugula.
Roughly chop the pistachios and scatter over the top. Add fresh mint leaves and finish with shaved Parmigiano (optional)
Drizzle with good olive oil and finish with a pinch of salt and serve.