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.
Cortney Burns Vernal Equinox Salad
Photo Credit : Megan Haley | Prop Styling by Ann LewisDuring 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 servingsFor the vinaigrette:
Ingredients
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.
For the salad:
Ingredients
Kosher salt
4 eggs
3 cups cooked or drained canned white beans, like cannellini or gigante, rinsed
6 tablespoons extra-virgin olive oil, plus more for garnish
2 tablespoons fresh lemon juice
1/2 teaspoon red pepper flakes
Freshly grated lemon zest (from 1 lemon)
Freshly ground black pepper
2 medium fennel bulbs
4 tablespoons grape-seed or olive oil, divided
1 pound asparagus, trimmed of woody ends
1 bunch radishes, such as breakfast or cherry bomb radishes, greens removed
Toasted sunflower seeds and fresh dill, for garnish
Instructions
Fill a medium saucepan with 2 quarts water and 2 tablespoons salt. Prepare an ice bath in a large bowl. Bring the pot of water to a rolling boil over medium-high heat, then gently lower the eggs into the water and cook for 6½ minutes. Drain, immediately transfer to the ice bath, and peel once completely cool. (Soft-boiled eggs can be made 1 to 2 days ahead; just wait to peel until you’re ready to serve.)
Combine the beans with 6 tablespoons olive oil, lemon juice, ¾ teaspoon salt, red pepper flakes, lemon zest, and several grinds of pepper in a medium bowl. Stir with some force to combine, allowing the ingredients to form a creamy dressing. Let the beans marinate at room temperature while you prepare the rest of the salad.
Preheat the oven to 325°. Halve the fennel bulbs lengthwise and trim away any brown bits or tough outer layers. Reserve half of one bulb and set aside, and cut the other three halves lengthwise into thin wedges, leaving the core intact. Gently toss with 3 tablespoons grape-seed or olive oil to coat.
Cut the reserved fennel bulb half crosswise into very thin slices. Slice a quarter of the asparagus into similarly thin coins, followed by a quarter of the radishes. In a medium bowl, toss the sliced vegetables with just enough vinaigrette to coat, about ¼ cup, and set aside. Reserve the remaining dressing for future salads.
Set a cast iron skillet over medium-high heat. When the pan is hot, add the remaining whole asparagus, working in batches so the spears don’t crowd the pan. When they’re lightly browned in places but still firm and bright green, remove from the skillet and season with salt. When the spears are cool enough to handle, cut them into 2-to-3-inch pieces.
Halve the remaining radishes lengthwise and toss them with 1 tablespoon grape-seed or olive oil. Cook them, flat side down, in the same skillet in which you cooked the asparagus, giving them a gentle press with your spatula to encourage even browning. Cook until brown but not mushy, 2 to 3 minutes. Remove the radishes from the pan and lightly season with salt.
Working in batches, arrange slices of oil-tossed fennel in the hot skillet so as not to crowd the pan. Cook until deeply golden, about 2 to 4 minutes per side. Remove from pan.
Reduce heat to medium-low. Add the beans in an even layer, then transfer the pan to the oven and cook until warmed through and creamy, 5 to 10 minutes. Use the back of a spoon to coarsely mash half of the beans.
Spread the warm beans over individual plates or a platter. Top with the shaved raw vegetables. Arrange the browned asparagus, radishes, and fennel over the top and gently tear the eggs in half, tucking the vegetables around the eggs. Salt the runny yolks and top each one with dill, olive oil, and sunflower seeds. Serve immediately.
