Vernal Equinox Salad
During the transition between winter and spring, it can be a challenge to eat seasonally. This spring salad from chef Cortney Burns captures the moment exactly, using fresh and cooked vegetables to satisfy the cravings of both seasons.
By Yankee Magazine|Mar 19 2020|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanDuring the transition between winter and spring, it can be a challenge to eat seasonally. This spring salad from chef Cortney Burns captures the moment exactly, using fresh and cooked vegetables to satisfy the cravings of both seasons.
Yield:
4 servingsIngredients
1/2 cup extra-virgin olive oil, plus more for drizzling
1/4 cup lightly packed fresh dill leaves
1/4 cup fresh lemon juice
1 1/2 teaspoons honey
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 clove garlic
Instructions
First, make the vinaigrette: Combine all the ingredients in a blender and puree them until smooth.
Next, make the salad.
I tried this salad today for lunch. I had never cooked fennel or radishes and they were great! I look forward to trying more of your salad recipes with the warmer weather coming in. This one would be great all year round because the red pepper warms you up! Thanks for the recipe.