Salad often moves to the center of the plate in summer, but why not in spring? After a dreary winter, give fresh seasonal vegetables their due in these dinner salads starring tender asparagus, artichokes, fava beans, and more.
Souvlaki, a traditional Greek dish of skewered and
grilled meat, is often served in pita as a sandwich. Here, it’s reimagined as a
fresh, summery main course salad.
This salad packs bright flavor with minimal fuss. If you don’t want to grill outside, cook the steak and asparagus on a stovetop grill pan instead.
Spinach salad often features a hard-boiled egg, but in this version, the egg is fried and its yolk mixes with the greens to delicious effect.
You won’t believe how incredible this simple combination of crunchy almonds, crisp bacon, and tender asparagus and arugula is. It’s a game changer. The arugula will wilt as it sits, though, so serve it right away.
This salad is a delicious way to celebrate strawberry
season. Buy the freshest fruit you can find and rinse it just before using.
This salad is best in spring, when tiny, new potatoes and baby artichokes and beets are available at the market. It comes together quickly if you prepare some of the ingredients ahead of time. When roasting the potatoes, you can add a handful of garlic cloves and/or herbs if you like, such as thyme or savory. In place of the seared tuna, try large flakes of tuna confit or slow-roasted salmon.
In another twist on the classic Niçoise, spring lamb takes the place of tuna (a great way to use Easter leftovers), and tender fava beans are swapped in for the usual green beans.
Quick-to-cook couscous cakes make this meatless main-course salad satisfying.
This dinner party-worthy salad features warm, succulent slices of roasted chicken breasts, baby carrots, and tender asparagus over delicate fresh greens, shaved fennel, and herbs in a citrusy dressing.
This sweet and spicy salad stars fresh mango, at its best in early spring. Its tropical flavors harken to the warmer days ahead.
Tender spring lettuces pair with late-winter avocado, fennel, and grapefruit for a salad that feels fresh and spring-like before spring vegetables have really come into season. Mâche is a small oval leaf lettuce, also known as lamb’s lettuce. If you can’t find mâche, use an extra cup of Boston lettuce.
Thin slices of Serrano ham and warm poached eggs turn this Spanish-inflected spring salad into dinner: the runny yolk becomes a rich dressing for the delicate frisée greens, and the Romesco sauce adds a nutty, sweet, and slightly spicy element.
This meaty main-course salad has loads of full flavor thanks to a glaze on the steak, a mustardy vinaigrette, and a generous sprinkling of blue cheese.
Lardo, which comes from the pig’s very fatty back, may seem an anomaly in a salad, but sliced ultrathin, it melts in your mouth, producing a beautiful counterbalance to the sparkling vinaigrette.
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