My Spring Salad with Eggs and Creamy Tarragon Dressing is a beautiful addition to any spring brunch or Easter table. It's made with shaved asparagus, fennel, and radishes, crunchy pistachios, silky goat cheese, and jammy eggs. The dressing is to die for.
2small heads of spring lettuceI used oak leaf and Freckles lettuces.
1small head of fenneltrimmed and sliced paper thin
6radishessliced paper thin
3-4stalks of asparagustrimmed and shaved into thin strips with a vegetable peeler
1/4red onionsliced paper thin
3hard cooked eggssliced in half lengthwise
1/4cupsoft goat cheesecrumbled
To make the dressing, put all the ingredients in a small food processor and process until smooth and creamy. Taste it to adjust any of the flavors. Pour into a small jar and refrigerate until needed. This can be done up to a day or two in advance, it just gets better! Double or triple the recipe for larger amounts.
Slice off the core ends of the heads of lettuce and wash and dry the leaves well. I like to keep them whole for this salad. Arrange them in a wide shallow salad bowl, covering the whole surface of the bowl.
Arrange the rest of the ingredients on top of the lettuce. Season with fresh cracked black pepper, and drizzle with the dressing just before serving.
https://theviewfromgreatisland.com/spring-salad-with-creamy-tarragon-dressing-recipe/ April 17, 2019