April 28, 2017 at 8:02 am
· Filed under Easter, Food Fun, Recipes, Tip Of The Day, Vegetables-Salads-Herbs
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We found this spring salad bouquet recipe (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. There are two spring salad dressings below: basil vinaigrette and blood orange vinaigrette.
SPRING SALAD INGREDIENTS
Beets: red, orange and yellow (choose two; substitute chioggia beets, photo #3)
Baby greens
Capberberrieshttps://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.
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
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[1] A festive spring salad at Catch NYC (photo © Catch).
[2] Fiddlehead ferns (photo by Katharine Pollak | © THE NIBBLE).
[3] Chioggia beets (photo © True Food Kitchen).
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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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