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Easter Salad

Easter Salad

A beautiful mix of colorful veggies that can be made in advance for a crowd! A beautiful and festive dish.
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Ingredients Method

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

Method
 

  1. 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.
  2. Mix all your dressing ingredients and whisk well.
  3. Serve the salad with the dressing on the side for your guests.