Spring Salad

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Servings: 4 servings Difficulty: Advanced
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A vibrant medley of tender spring vegetables and hard-boiled eggs dressed in a creamy, herb-infused mayonnaise.
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Spring Salad

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 392

Description

This Spring Salad is a celebration of fresh produce, featuring a colorful mix of snow peas, green and yellow beans, carrots, new potatoes, and sweet corn. The crisp vegetables are balanced by rich hard-boiled eggs and a homemade Dijon-mint mayonnaise that adds a tangy, creamy finish. It offers a delightful contrast of textures, from the snap of the beans to the soft bite of the potatoes. Perfect for a light lunch, a picnic centerpiece, or a refreshing side dish for summer dinners, this dish brings together simple ingredients into a harmonious and satisfying meal.

Ingredients

Directions

  1. Trim the ends off the snow peas and mixed beans.
  2. Bring a pot of lightly salted water to a boil.
  3. Add the beans and snow peas to the boiling water and cook for 3 to 5 minutes until tender-crisp.
  4. Drain the beans and peas and immediately refresh them under cold running water to stop the cooking.
  5. Drain well and place on a tea towel to dry while preparing other ingredients.
  6. Place the new potatoes in a separate pot of boiling salted water.
  7. Cook gently for about 15 minutes or until tender when pierced with a fork.
  8. Drain the potatoes and let them cool slightly before peeling if desired, or leave skins on for texture.
  9. Place peeled carrots in a saucepan with enough cold water to cover.
  10. Salt lightly, bring to a boil, then reduce heat and simmer until tender.
  11. Drain the carrots and let them cool.
  12. Add frozen corn and peas to a small amount of lightly salted boiling water.
  13. Cook for 3 to 5 minutes until heated through and tender.
  14. Drain the corn and peas well.
  15. Peel and seed the tomatoes, then cut them into small dice.
  16. Peel and quarter the hard-cooked eggs.
  17. In a bowl, whisk together egg yolks, Dijon mustard, salt, and freshly ground pepper.
  18. When the mixture begins to thicken, add 2 tablespoons of oil drop by drop, beating well.
  19. Thin the mixture with 1/2 teaspoon of lemon juice.
  20. Add the remaining oil in a slow, steady stream while whisking continuously.
  21. As the mayonnaise thickens, thin it by adding up to 2 tablespoons of lemon juice to reach desired consistency.
  22. Stop adding oil when the mayonnaise reaches the desired thickness.
  23. Stir in the finely chopped shallots, honey, mint, and parsley.
  24. Taste and adjust seasoning with more salt or pepper if needed.
  25. Arrange the cooked vegetables, diced tomatoes, and egg wedges on a large platter or individual plates.
  26. Thin the mayonnaise slightly with a little warm water if it is too thick, then lightly coat the salad.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 392kcal
% Daily Value *
Total Fat 31g48%
Saturated Fat 5.7g29%
Cholesterol 296mg99%
Sodium 244mg11%
Total Carbohydrate 21g8%
Dietary Fiber 5.3g22%
Sugars 5.2g
Protein 10.4g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: spring salad, vegetable salad, mayonnaise dressing, hard boiled eggs, new potatoes, snow peas, green beans, carrots, corn, peas, dijon mustard, fresh mint, fresh parsley, picnic food, light lunch, summer side dish, homemade mayo, colorful vegetables, easy salad, classic recipe
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