Herbed Spring Salad With Egg and Walnuts

Name: Herbed Spring Salad With Egg and Walnuts
Total time: 20 min
Yield: 4 servings
Ingredients: 2 tablespoons finely diced shallot; 1 tablespoon Dijon mustard; 1 tablespoon red wine vinegar or sherry vinegar; 3 tablespoons lemon juice, plus more to taste; 1/2 teaspoon grated garlic (from 2 small cloves); Kosher salt and black pepper; 1/4 cup walnut oil or extra-virgin olive oil; 6 ounces/4 cups lightly packed watercress or, preferably, a mixture of zesty salad greens; 3 medium golden beets, cooked, peeled and cut in wedges; 1/2 cup thinly sliced red radish (6 to 8 medium radishes); 1/2 cup thinly sliced turnip (or use small kohlrabi or watermelon radish); 1/2 cup thinly sliced celery heart, plus tender leaves (from the center of 1 celery head); Kosher salt and black pepper; 2 tablespoons roughly chopped dill; 2 tablespoons tarragon leaves; 4 (7-minute) boiled eggs; 1 cup toasted walnut halves

By David Tanis

Published April 7, 2021

Herbed Spring Salad With Egg and Walnuts — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 20 minutes
Rating: 4(506)
Comments: Read comments

This bright, herby, fresh-tasting salad makes a very nice accompaniment to a pan-fried breaded pork chop. Cooked beets (preferably golden) thinly sliced radishes, celery and turnips are dressed, then tossed with a mixture of zesty salad greens — use a combination of watercress, dandelion, curly endive, escarole, radicchio, mizuna, spinach, or red sorrel leaves. The components can be prepared in advance, but wait until the last minute before dressing and serving.

Featured in: A Stirring Spring Menu, Fit for a Celebration

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Ingredients

Yield:4 servings

For the Vinaigrette

2tablespoons finely diced shallot
1tablespoon Dijon mustard
1tablespoon red wine vinegar or sherry vinegar
3tablespoons lemon juice, plus more to taste
½teaspoon grated garlic (from 2 small cloves)
Kosher salt and black pepper
¼cup walnut oil or extra-virgin olive oil

For the Salad

6ounces/4 cups lightly packed watercress or, preferably, a mixture of zesty salad greens
3medium golden beets, cooked, peeled and cut in wedges
½cup thinly sliced red radish (6 to 8 medium radishes)
½cup thinly sliced turnip (or use small kohlrabi or watermelon radish)
½cup thinly sliced celery heart, plus tender leaves (from the center of 1 celery head)
Kosher salt and black pepper
2tablespoons roughly chopped dill
2tablespoons tarragon leaves
4(7-minute) boiled eggs
1cup toasted walnut halves

Ingredient Substitution Guide

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Preparation

Step 1
Make the vinaigrette: Put shallots in a small bowl. Add mustard, vinegar, 3 tablespoons lemon juice and the garlic. Stir together, and add a pinch of salt and pepper. Whisk in the walnut oil. Set aside for a few minutes, then taste and adjust lemon juice and salt.
Step 2
Wash and dry the salad greens. Tear large leaves into smaller pieces, if desired. Wrap in a clean towel and refrigerate if not serving immediately.
Step 3
Just before serving salad, put beet wedges in the bottom of a wide salad bowl. Add the radish, turnip and celery. Season with salt and pepper. Add dill, tarragon and half of the vinaigrette. Toss gently to coat.
Step 4
Add the salad greens and combine to distribute sliced vegetables evenly. Cut eggs in halves or quarters, and arrange over salad. Scatter walnuts over the top. Drizzle with the remaining vinaigrette.

Ratings

4 out of 5

506 user ratings

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Comments

Elizabeth Montague4 years ago

I love the honey-like texture of soft-cooked eggs and their colour, molten gold. And so I cooked them for a mere five minutes and they flowed over the greens and nuts and oil without any sloppiness and it was perfect.

Darby4 years ago

Agreed with Todd, this is a 1 hour recipe. Delicious and was raved about by everyone at dinner. Wash and scrub beets, cut into sixths, toss with olive oil and kosher salt, roast at 375 for 45 min, allow 5-10 minutes to rest and cool before constructing salad, didn't bother to peel. Couldn't find turnip, subbed parsnip. I would recommend doubling the dressing because it is that good! You will want more for another day.

Barbie4 years ago

I had only red beets so I let them sit separately in a bit of dressing so as not to “pink up” the whole salad. I put them on interspersed with the eggs. This was fantastic with a big piece of lightly breaded fried tilapia on top and drew raves from my husband and brother served that way.

heather1 year ago

So delicious and felt special with all the subtle flavors. browned the walnuts in a tidge of butter to up the flavor ante. So good.

Joy2 years ago

I used Fresh Blue Eggs, they were delicious. I also roasted my golden beets in my air fryer, wrapping each in foil after coating with olive oil, salt and pepper. Perfect!

danvillerose3 years ago

I could drink this dressing - so tasty!! Did not have beets; used thinly sliced hakurai turnips (like big white radishes), red radishes, celery, and dill, mixed with spinach. Walnuts add even more nice crunch. Need a baguette next time to sop up more dressing!

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