Here is a great salad for your Easter menu! It is great with either brunch or dinner. And because you serve it at room temperature — it’s great for a buffet. You can do the veggies ahead of time and then toss with the dressing right before you serve.
- Kosher salt
- 3 bunches of baby carrots (about 2 dozen) peeled and halved lengthwise
- 3 bunches of spring onions (about 16) root removed and all, but 2″ of the tops, halved lengthwise
- 3 bunches of asparagus (about 3 pounds), ends removed and cut crosswise into thirds
- 5 tablespoons of olive oil
- 2 teaspoons of sugar
- Ground pepper
- 2 tablespoons champagne vinegar
- 1 tablespoon dijon mustard
- 2 tablespoons chopped fresh dill, parsley, and chives
Bring a wide pot of salted water to a boil. Fill a large bowl with ice water.
- Cook the carrots in the boiling water first for 6 minutes and remove with slotted spoon to ice water and then move to colander to drain.
- Add the spring onions and cook 3 minutes and repeat ice bath and move to colander.
- Repeat steps with asparagus cooking 3 minutes.
- Pat veggies dry – the veggies can be prepared to this point a day ahead and refrigerate.
Heat olive oil in a large skillet over medium heat.
- Add the spring onions, the sugar, 1/2 teaspoon of salt and a dash of pepper. Cook stirring a couple of times until the onions are golden.
Reduce the heat to medium/low and push the onions to the side of the skillet.
- Add vinegar, mustard and 1/4 cup water to the other side of the skillet whisking to combine, bring to a simmer and cook until it thickens, about 2 minutes.
- Toss with the onions and remove from heat.
- Add the carrots, asparagus, parsley, dill, and chives to skillet and combine.