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Spring Salad with Tarragon Vinaigrette Recipe

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This fresh and vibrant Spring Salad with Tarragon Vinaigrette combines tender blanched asparagus and peas with crisp butter lettuce and peppery arugula. Fresh herbs, creamy goat cheese, and hard-boiled eggs add delightful texture and flavor, all brought together by a tangy homemade tarragon vinaigrette. Perfect for a light lunch or a charming side dish during springtime meals.

Ingredients

Salad

  • 1/2 pound thin asparagus, cut on a bias into 1-inch pieces
  • 1 cup shelled fresh peas or defrosted frozen peas
  • 1 cup sugar snap peas, sliced on the bias if large
  • 1 head butter lettuce, separated, washed, and dried
  • 4 cups baby arugula (5 ounces), washed and dried
  • 3 tablespoons chopped or torn fresh mint leaves
  • 3 tablespoons fresh chives, cut in 1/2-inch pieces
  • 1 4-ounce log fresh goat cheese
  • 4 to 6 hard-boiled eggs, halved or cut into wedges

Tarragon Vinaigrette

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon vinegar (red wine, white wine, or white balsamic)
  • 1 teaspoon Dijon mustard
  • 1 large shallot, minced
  • 1 small garlic clove, minced or grated
  • 1/2 teaspoon honey
  • 1 teaspoon chopped fresh tarragon
  • Kosher salt, to taste
  • Freshly-ground black pepper, to taste

Instructions

  1. Blanch the vegetables: Bring a saucepan of lightly salted water to a boil and prepare an ice bath. Blanch the asparagus for 90 seconds, just until bright green and tender. Transfer asparagus quickly to the ice bath using a skimmer. If using fresh peas, blanch them for 90 seconds as well and add to the ice bath. Once cooled, drain the vegetables thoroughly and set aside.
  2. Make the vinaigrette: In a large salad bowl, whisk together the extra virgin olive oil, vinegar, Dijon mustard, minced shallot, grated garlic, and honey. Stir in the chopped fresh tarragon. Season the vinaigrette with kosher salt and freshly ground black pepper to taste.
  3. Assemble and serve the salad: Rotate the salad bowl to coat the lower portion with vinaigrette. Add the blanched asparagus and both types of peas to the bowl and toss gently to coat. Add the butter lettuce, baby arugula, fresh mint, and chives and lightly toss again to evenly coat with dressing. Serve the salad topped with crumbled goat cheese and halved or wedged hard-boiled eggs.

Notes

  • Using an ice bath immediately after blanching vegetables helps retain their vibrant color and crisp texture.
  • You can substitute frozen peas if fresh are not available; make sure to defrost before blanching or add directly to the boiling water for a short time.
  • The vinaigrette can be adjusted to your taste preferences by varying the type of vinegar or amount of honey for sweetness.
  • For a vegetarian salad, omit the eggs or replace with additional goat cheese or nuts for extra protein.
  • This salad is best served fresh but can be prepared a few hours in advance if dressed just before serving.

Find it online: https://recipethrive.com/spring-salad-with-tarragon-vinaigrette-recipe/