RECIPE
The key to any spring salad is the generous use of spring vegetables and herbs. In this one asparagus and mint are showcased, but it’s ample with fresh spring fennel fronds as well as parsley leaves. The key to a great herb salad is to use a generous amount of soft green herbs, using just the leaves as the stems can be a bit chewy for a salad. Herbal-Roots seasonal salad salts enhance the natural fresh flavors of any salad. It adds a bit of granular texture that sort of softens and balances the ingredients before each bite. The seasonality accentuates the freshness of the season.
2-4 heads of little gem lettuce, ripped into bite-size pieces
2 cups young spinach leaves, ripped into bite-size pieces
Handful of parsley leaves
Handful of mint leaves
Handful of chopped fennel fronds
1 carrot, shaved
A few radishes, shaved
Spring onion, sliced thin
Handful of cherry tomatoes, halved
1 avocado, thinly sliced
Some crumbled feta cheese
A handful of chive blossoms or Red Bud blossoms if you can get them
Cold steamed asparagus (about ½ bunch)
Cold steamed peas (about 1 cup)
Herbal Roots Spring Salt
To cook the asparagus and peas, you want to lightly blanch them by placing them in gently boiling, salted water for a few minutes or until al dente. Immediately strain them and submerge them in an ice bath so the vegetables stay bright green and crisp. Red Bud blossoms are the flowers of the Eastern Redbud tree. These small, vibrant pink flowers are edible and have a slightly sweet, vegetal floral flavor.
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