Hellooooooooo spring! We have been enjoying warmer temperatures and loads of sunshine here in Minnesota the past couple weeks, and I'm thrilled to see chives and garlic beginning to poke up in my garden. While it's still a bit too early to expect any substantial produce from my garden yet, I can rely on grocery store staples for this ultra-springy salad - green peas, radishes, shallots, and tender lettuce combine with hard-boiled egg (anybody have a surplus of those this week??) a creamy-herby dressing, and garlicky homemade croutons for a fresh, bright, super-flavorful salad to welcome in this new season! Enjoy!
YIELD: 4 quart-sized salads
- 4-6 oz baguette or other crusty bread, cubed
- 2 tbsp olive oil
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 large garlic clove, pressed or grated
- 2 tbsp buttermilk
- 2 tbsp plain Greek yogurt
- 1 1/2 tbsp mayonnaise
- 1 small clove garlic
- 1 tbsp chopped fresh parsley
- 1 tbsp minced fresh chives
- 1 shallot, thinly sliced
- 1 cup frozen green peas, thawed and drained
- 4 eggs, hard-boiled, peeled, and quartered
- 1 bunch radishes, stemmed and sliced
- 1-2 heads butter or bibb lettuce, coarsely torn into bite-sized pieces
- Make the croutons: preheat the oven to 425 degrees Fahrenheit. Toss the bread cubes with the oil, salt, pepper, and large garlic clove. Bake the croutons for 10 - 15 minutes, or until evenly dried and golden brown. Cool.
- Make the buttermilk-herb dressing: combine the buttermilk, Greek yogurt, mayonnaise, and garlic clove in a pint-sized mason jar. Puree and emulsify the dressing using a handheld stick blender. (Alternately, puree and emulsify the dressing ingredients using a blender or mini food processor.) Fold in the parsley and chives.
- Pack the salads: divide the dressing evenly among 4 tall quart-sized containers. Layer the shallots, green peas, egg, radishes, and lettuce in the jars. Divide the croutons evenly among 4 snack-sized zip-top bags for each salad. Refrigerate until serving.
- Enjoy your salad: invert your salad onto a plate or into a bowl. Top with croutons.
TIME-SAVING TIPS: Use prepared croutons in place of the homemade croutons. Use your favorite prepared creamy ranch or buttermilk dressing for the homemade dressing.
SPECIAL DIET SWAPS: This salad is vegetarian and nut-free as-is. For a vegan option, use your favorite creamy vegan salad dressing, and substitute grilled or broiled tofu steaks for the hard-boiled egg. Substitute your favorite gluten-free bread for the baguette for a gluten-free option.
Food styling, photography, and infographics by Robert Campbell.