Spring Crunch Salad
Full of fresh spring ingredients and tossed in a bright, herby dressing, this Spring Crunch Salad is perfect for spring potlucks and picnics. Serve alongside your favourite main dish for a delicious, fresh spring meal.
Servings 8 people
Equipment
- Mandoline
- Sharp chef's knife
- Cutting board
- Large salad bowl
- Salad tongs
Ingredients
- 4 large handfuls arugula
- 1 small fennel bulb
- 1 large watermelon radish
- 1 Persian cucumber
- 1 cup sliced snap peas
- 1/4 cup chopped pistachios
- Shaved parmesan cheese
Herby Vinaigrette
- 1/2 cup olive oil
- Juice of half a lemon
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh chives
- 1 tablespoon minced shallot
- 1/4 teaspoon sea salt
- Fresh black pepper, to taste
Instructions
- Thoroughly wash the fennel, watermelon radish, peas, and persian cucumber. Pat the vegetables dry with a clean towel. Using a mandoline or a sharp chef's knife, thinly slice the fennel, radish, and cucumber. Use a knife to thinly slice the peas on a diagonal.
- Add the arugula to a large salad bowl. Top the arugula with the thinly sliced vegetables, chopped pistachios, and shaved parmesan cheese. I didn't include a measurement for the parmesan in this recipe because I am a firm believer that parmesan should be measured with your heart.
- Combine the dressing ingredients in a bowl or a jar. Make sure whatever vessel you choose to make your dressing in will accommodate the size of your immersion blender. Blend the dressing until smooth and creamy. Taste, then adjust the seasoning to your liking.
- Pour the salad dressing over the salad ingredients. Using a pair of tongs or salad tossers, toss the salad until all the ingredients are combined and evenly coated in the dressing. Top the salad with extra shaved parmesan and serve right away.