Spring is (finally!) here. With that comes springtime produce and a peek into summer salads. We love highlighting fresh and vibrant produce in time for spring holidays like Easter and Passover, made even tastier with Grand Lake Shake, a delicious blend of onion, mustard, white pepper, celery seed, dill, and more. It is savory, spicy, and a little sweet, perfect for jazzing up your salad dressings!
Recipe by Micah Siva (@noshbymicah)
1 bunch asparagus, ends trimmed 4 cups arugula 2 cups butter lettuce, torn 1 bunch radishes, halved 1 cup snap peas, halved ¼ cup chopped fresh dill 4 boiled eggs, peeled
1 teaspoon Grand Lake Shake1 teaspoon dijon mustard 1 teaspoon honey½ teaspoon lemon zestJuice of 1 lemon⅓ cup extra-virgin olive oil
Steam the asparagus:
Over medium heat, place a steamer basket in a saucepan with 1 to 2 inches of water. Bring to a boil, and reduce heat to medium-low. Add the asparagus. Cover with a lid, and steam for 5 to 10 minutes. Set aside.
Halve the boiled eggs.
Combine the arugula, butter lettuce, radishes, snap peas, dill, steamed asparagus, and halved eggs in a large bowl.
In a small bowl, whisk together the Grand Lake Shake, dijon mustard, honey, lemon zest, lemon juice, and olive oil. Drizzle over the salad. Enjoy!
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