TIP OF THE DAY: Spring Salad Bouquet - THE NIBBLE Blog
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TIP OF THE DAY: Spring Salad Bouquet

We found this spring salad (photo #1) on the social media pages of the New York City outpost of Catch seafood restaurant (a charming spot with a roof deck for alfresco dining).

The salad is no longer on the menu, but it looked so festive we had to make it for ourselves.

The ingredients:

  • Beets: red, orange and yellow (choose two; substitute chioggia beets, photo #3)
  • Baby greens
  • Capberberrieshttp://blog.thenibble.com/2014/09/26/tip-ways-to-add-more-flavor-to-food/
  • Chives
  • Croutons: pumpernickel (for color contrast and flavor)
  • Radish (look for specialty radishes, e.g. breakfash radish, watermelon radish)
  • Smoked salmon (substitute prosciutto or serrano ham)
  •  
    It’s topped with zigzags of ranch dressing.

    We preferred tossing it with a sprightly vinaigrette (two recipes below)

    More To Add To Your Spring Salad Bouquet

  • Asparagus
  • Citrus zest
  • Fiddlehead ferns (photo #2, blanched)
  • Garlic scapes
  • Kumquats, halved
  • Orange segments
  • Spring peas
  • Sugar snap peas
  •  
    SPRING SALAD VINAIGRETTE RECIPES

    RECIPE #1: BASIL VINAIGRETTE

    Ingredients

  • 2 tablespoons white wine vinegar
  • 1 tablespoon fresh lime juice
  • Optional: 1 teaspoon lime zest
  • 9 tablespoons basil olive oil
  • Salt and pepper to taste
  •  

    Spring Salad

    Fiddlehead Ferns

    Chioggia Beets

    [1] A festive spring salad at Catch NYC. [2] Fiddlehead ferns (photo by Katharine Pollak | THE NIBBLE). [3] Chioggia beets (photo courtesy True Food Kitchen).

     
    Combine all ingredients. To emulsify so they don’t separate, use a blender or an Aerolatte Milk Frother.
     
    RECIPE #2: BLOOD ORANGE VINAIGRETTE

  • 3 tablespoons blood orange juice
  • 1 teaspoon champagne vinegar (substitute sherry vinegar or white wine vinegar)
  • 1 teaspoon minced shallot
  • 9 tablespoons olive oil
  • Salt and pepper to taste
  •  
    Combine all ingredients. To emulsify so they don’t separate, use a blender or an Aerolatte Milk Frother.

      




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