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!
Serves: 2-4
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
Dressing:
1 teaspoon Grand Lake Shake
1 teaspoon dijon mustard
1 teaspoon honey
½ teaspoon lemon zest
Juice of 1 lemon
⅓ 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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