Spring is officially here with two holidays which reflect the abundance of the season. Passover and Easter menus typically highlight seasonal produce, fresh herbs, and eggs. Eggs are a common theme in both holiday celebrations that have religious significance and also represent the start of new life and fertility. This salad holds many elements of the season and can be used as a lovely and light addition to your holiday celebrations or as a delicious and filing lunch.
The bitter herbs at the Passover table symbolize the hardship of the Israelites' bondage in Egypt. In this salad, bitter radicchio and horseradish dressing both serve as ways to integrate those symbols past the seder plate. Fresh parsley also finds its way into this salad, another traditional herb found during a seder. The addition of an egg, which can symbolize the beginning of life, sacrifice, or morning, depending on your perspective, adds religious significance as well as depth and dimension to this salad.
Regardless of what holiday you celebrate, you can revel in the season with this robust and lovely salad for spring!
Bibb Lettuce Salad with Roasted Asparagus, Radish, and Horseradish Dressing
serves 4 - This salad can be easily doubled or tripled if serving a large crowd.
- 1 small bunch asparagus, ends trimmed
- 6 easter egg radishes (traditional red ones work as well), thinly sliced
- 2 pasture-raised eggs
- 2 small heads bibb lettuce, torn into 1 1/2-inch pieces
- 1 head radicchio, torn into 1 1/2-inch pieces
- 1/4 cup parsley, roughly chopped
- 1/2 cup 4% or full-fat greek-style yogurt (optional, but recommended)
- 1 tablespoons prepared horseradish
- 1 small clove of garlic, minced
- 2 teaspoons Dijon mustard
- 1 tablespoon + 1/4 cup olive oil, divided
- 1 tablespoon white wine vinegar
- Sea salt
- Freshly ground black pepper
- Preheat oven to 350 degrees F. Line a sheet tray with parchment paper. Toss the asparagus with 1 tablespoon olive oil and a pinch of salt and black pepper, roast for 12 to 15 minutes. The tips should be slightly crisp and the body tender, but not too chewy. Let cool and roughly chop.
- Place eggs in a small pot and cover with 2 inches cold water. Bring to a boil, remove from heat, cover, and let stand for 10 minutes. Transfer eggs to an ice bath, peel, and chop.
- Combine the yogurt, horseradish, garlic, mustard, vinegar, and a pinch of salt and pepper in a small bowl. Add the olive oil in a slow and steady steam, whisking until dressing is emulsified. Taste with a piece of lettuce, and adjust if needed.
- Arrange lettuce and radicchio on a serving platter, scatter with radish, asparagus, egg, and parsley. Drizzle with vinaigrette, and serve immediately.