Spring Vegetable and Herb Salad
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Think seasonally with the peak produce that’s available and you’ll have a great salad every time. In spring, that includes asparagus, radishes, herbs, and delicate greens. Herbs are underutilized in salads, just sprinkled over the top or stirred into vinaigrettes. Keep leaves whole and incorporate into the greens so their flavor comes through. Chef Deborah Madison notes that a shared herb is a great way to tie a first-course salad to a main course. Remember that the fat in a salad doesn’t have to come from the oil in the dressing; a drizzle of browned butter brings everything together.