Spring Salad
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By cooking.nytimes.com
Spring Salad
Instructions
Prep:1h 15minCook:15min
Updated at: Sat, 13 Dec 2025 08:33:41 GMT
Nutrition balance score
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Ingredients
4 servings
1shallot
small, finely diced
salt
black pepper
¼ cuplemon juice
plus 1 teaspoon zest
2 teaspoonsdijon mustard
6 tablespoonsextra-virgin olive oil
3red beets
medium, or gold, cooked and cut into wedges
4 handfulssalad greens
preferably a mix of arugula and lettuce, such as Little Gem or red oak
1 piecedaikon radish
2 inch, peeled and very thinly sliced
1 bunchradishes
small, or baby turnips, trimmed and halved
1fennel bulb
medium, cored and thinly sliced
1 bunchasparagus
trimmed, briefly blanched in salted water and cooled
4eggs
boiled for 7 to 8 minutes, then cooled, peeled and halved
1 cupmixed herbs
fresh, such as tarragon, basil, mint or dill
Nasturtium
or calendula blossoms, for serving, optional
Instructions
View on cooking.nytimes.com
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