Spring Salad with Creamy Parmesan Vinaigrette
2016-03-29 01:00:57
Makes 6 servings
Ingredients
- 4 purple carrots, peeled lengthwise
- 2 orange carrots, peeled lengthwise
- 2 yellow carrots, peeled lengthwise
- 1 white carrot, peeled lengthwise
- 2 radishes, sliced thin
- 1 shallot, sliced thin
- 1 (5-ounce) bag baby arugula
- 2 cups microarugula
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- Creamy Parmesan Vinaigrette (recipe follows)
- 4 soft-cooked eggs, peeled and quartered
- Garnish: red miso and bean flower
Creamy Parmesan Vinaigrette
- ÂĽ cup Champagne vinegar
- 1 tablespoon fresh minced shallot
- 1 teaspoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 3 tablespoons grated Parmesan cheese
- 3 tablespoons sour cream
- 1 tablespoon honey
- 2 tablespoons fresh chopped chives
- 2 tablespoons fresh chopped parsley
- 1 teaspoon minced garlic
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- Âľ cup extra-virgin olive oil
Instructions
- In a large bowl, combine purple, orange, yellow, and white carrots, radishes, shallot, baby arugula, and microarugula. Season with salt and pepper. Add desired amount of Creamy Parmesan Vinaigrette; toss to coat lettuces.
- Divide salad mixture and eggs among plates. Garnish with red miso and bean flower, if desired. Serve immediately.
Creamy Parmesan Vinaigrette
- In a small bowl, whisk together vinegar, shallot, lemon zest, and lemon juice; set aside for at least 10 minutes.
- In a separate small bowl, whisk together Parmesan, sour cream, and honey.
- Add cheese mixture to vinegar mixture, whisking to combine. Add chives, parsley, garlic, salt, and pepper, stirring to combine. Whisking constantly, gradually add olive oil in a slow, steady stream until combined. Store, covered, in refrigerator for up to 3 days. Whisk before serving.
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