Spring Gem Salad with Soft Herbs and Labneh Toasts

Name: Spring Gem Salad with Soft Herbs and Labneh Toasts
Cook time: 1 h
Total time: 1 h
Cuisine: American
Ingredients: 1 quart organic Greek yogurt (or another plain whole-milk strained yogurt; 1 tablespoon finely grated lemon zest plus 3 tablespoons fresh juice (from 2 lemons); 0.75 teaspoon kosher salt; 0.25 cup finely chopped shallot (from 1 medium [1 1/2 ounce] shallot); 0.25 cup fresh lemon juice (from 2 lemons); 1 tablespoon Champagne vinegar or white wine vinegar; 1 teaspoon kosher salt; 0.5 teaspoon black pepper; 0.5 cup extra-virgin olive oil; 8 (1/2-inch-thick) baguette slices or 4 rustic white bread slices, halved crosswise; Extra-virgin olive oil, for brushing bread; Kosher salt, to taste; 0.66 cup shelled English peas (from about 8 ounces unshelled pea pods); 3 ounces medium-size fresh asparagus spears (about 8 spears total), tough stems snapped off and discarded; 3 ounces (about 1 cup) fresh sugar snap peas, strings removed; 6 (3 ounces total) breakfast radishes; 3 (2 2/3 ounces each) heads Little Gem lettuce or romaine lettuce hearts, leaves left whole and removed from core (about 10 cups); 1 tablespoon fresh lemon juice (from 1 lemon); 2 tablespoons finely chopped fresh chervil (or 1 tablespoon each finely chopped fresh flat-leaf parsley and tarragon), plus leaves for garnish; 2 tablespoons finely chopped fresh dill, plus leaves for garnish; 2 tablespoons finely chopped fresh tarragon, plus leaves for garnish; 2 tablespoons finely chopped fresh flat-leaf parsley, plus leaves for garnish; 15 to 20 (1-inch-long) pieces fresh chives (from about 3 chives); Finishing-quality extra-virgin olive oil; Sweet smoked paprika (optional)

Instructions

Cook:1h

This spring salad recipe from chef Nancy Silverton features seasonal produce like peas, asparagus, and radishes. It's served with toasts topped with homemade labneh, finishing-quality olive oil, and if you'd like, sweet smoked paprika.

Updated at: Thu, 21 Nov 2024 11:52:03 GMT