MAY 2018 • NEBRASKAland 43
Spring Garden Salad
Spinach, radishes, peas, and green onions are often the
first garden vegetables in spring. This salad has all the
vibrancy of spring with a bit of winter's hardiness.
Salad
Yield: Per person
•
2 cups spinach
•
2 small radishes, sliced
•
Green onion, sliced thinly for garnish
•
¼ cup blanched garden peas
•
1 slice cooked and crumbled bacon
•
1 7-minute boiled egg, sliced
Vinaigrette
Yield: 1
1
⁄3 cups
•
2 cloves garlic, finely diced
•
1 tablespoon Dijon mustard
•
Pinch of salt and black pepper
•
Juice of 1 lemon
•
2 teaspoons white wine vinegar
•
1¼ cups extra-virgin olive oil
You can complete this step in a food processor or by
hand. To make the vinaigrette, combine garlic, mustard, salt,
pepper, lemon juice and vinegar. As you mix, slowly add the
olive oil until you get an emulsion. Once all the oil is added,
check the dressing for taste. This dressing keeps very well in
the fridge.
To assemble the salad, mix the spinach,
radishes, peas and bacon in a large mixing
bowl. Slowly pour the vinaigrette over the
salad until coated. Plate each portion and
top with egg slices and green onion.
– Jane Sparks, author's grandmother
See the author's additional Morel Risotto recipe by visiting
magazine.outdoornebraska.gov/digital.
PHOTO
BY
RYAN
SPARKS
