Spring Salad with Creamy Parmesan Vinaigrette

Spring Salad
Spring Salad with Creamy Parmesan Vinaigrette
Makes 6 servings
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  1. 4 purple carrots, peeled lengthwise
  2. 2 orange carrots, peeled lengthwise
  3. 2 yellow carrots, peeled lengthwise
  4. 1 white carrot, peeled lengthwise
  5. 2 radishes, sliced thin
  6. 1 shallot, sliced thin
  7. 1 (5-ounce) bag baby arugula
  8. 2 cups microarugula
  9. 1 teaspoon kosher salt
  10. ½ teaspoon ground black pepper
  11. Creamy Parmesan Vinaigrette (recipe follows)
  12. 4 soft-cooked eggs, peeled and quartered
  13. Garnish: red miso and bean flower
Creamy Parmesan Vinaigrette
  1. ¼ cup Champagne vinegar
  2. 1 tablespoon fresh minced shallot
  3. 1 teaspoon fresh lemon zest
  4. 1 tablespoon fresh lemon juice
  5. 3 tablespoons grated Parmesan cheese
  6. 3 tablespoons sour cream
  7. 1 tablespoon honey
  8. 2 tablespoons fresh chopped chives
  9. 2 tablespoons fresh chopped parsley
  10. 1 teaspoon minced garlic
  11. 1 teaspoon kosher salt
  12. ½ teaspoon ground black pepper
  13. ¾ cup extra-virgin olive oil
  1. 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.
  2. Divide salad mixture and eggs among plates. Garnish with red miso and bean flower, if desired. Serve immediately.
Creamy Parmesan Vinaigrette
  1. In a small bowl, whisk together vinegar, shallot, lemon zest, and lemon juice; set aside for at least 10 minutes.
  2. In a separate small bowl, whisk together Parmesan, sour cream, and honey.
  3. 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.
Victoria https://www.victoriamag.com/
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