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