Why not celebrate the holidays with this beautiful Easter Salad. Of course, it doesn’t need to be Easter in order to make this, it is simply what I named it as I made it for Easter.
One of my favorite things about Easter is that spring weather is on its way! Which means the end to a long Alberta winter! If you live in Alberta, you know what I am talking about. The promise of spring brings warmer weather, budding leaves, and backyard BBQs! A much-needed break from snowy winter.
I was having some my the ladies over this Easter weekend and wanted something I could make in advance so I didn’t have to fiddle in the kitchen once my guests arrived. I drew some inspiration from the fact the market near me had beautiful purple cauliflower, so I thought of doing sort of a Nicoise inspired spread, with beautiful veggies and a light, lemony, mustardy dressing to go on top. Then this beautiful Easter Salad was born!
This is a great make-ahead dish for a crowd because everything can be served at room temperature. Fix it in the morning, cover and store it in the fridge and bring it out once your guests arrive. You can really put whatever veggies that you like here. A mix of colors looks beautiful on the platter.
Some suggestions for ingredients:
- Asparagus
- Cauliflower
- Baby Potatoes
- Radishes
- Soft Boiled Eggs
- Sprouts
- Assorted Greens
- Olives
- Romanesco
- Capers
- Feta or Goat Cheese
These are just suggestions. Use what is in season and looks fresh! A mix of colors looks great on a platter. Healthy, light and refreshing! Perfect for easy entertaining.
Tips for keeping your veggies fresh and colorful:
- Once you’ve blanched your veggies dunk them in some ice-cold water to preserve their color
- Don’t overcook your veggies – a quick bath in hot water until tender-crisp is perfect
- Keep some veggies raw – not all of these need to be cooked – do what you like or a mixture of cooked and raw
If you like this recipe you should try: Tuscan Bread Salad with the BEST Basil Vinaigrette Ever (Whitewater Cooks)
Easter Salad
Ingredients
- Asparagus, cooked in boiling water until crisp tender, then submerged in ice water to keep its color
- cauliflower, colorful variety if possible, cooked in boiling water until tender then submerged in ice water
- baby potatoes, cooked and halved or quartered
- soft boiled eggs, halved
- radishes
- sprouts
- assorted greens
- olives
- capers
- feta or goat cheese
- Romanesco, cooked in boiling water then submerged in ice water to preserve it's color
Dressing
- 2 tbsp fresh dill, chopped
- 3 tbsp red wine vinegar
- juice of 1/2 a lemon
- 1/2 cup olive oil
- 2 cloves garlic, crushed
- pinch salt to taste
- pepper to taste
- 2 tsp dijon mustard
Instructions
- Prep all the veggies. For the cooked veggies (with the exception of the potatoes), cook them until tender crisp and submerge them in a ice water bath to preserve the color. Arrange artfully on a platter.
- Mix all your dressing ingredients and whisk well.
- Serve the salad with the dressing on the side for your guests.
