Eastertime Salad with Lemon Dill Vinaigrette

Spring vegetables and a delicate dressing make this Eastertime Salad with Lemon Dill Vinaigrette a perfect addition to seasonal menus.

Eastertime Salad with Lemon Dill Vinaigrette
Makes 6 to 8 servings
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  1. 1 (6-ounce) package baby arugula
  2. 1 head frisee lettuce, trimmed
  3. 1 bulb fennel, thinly sliced
  4. 1 English cucumber, thinly sliced
  5. 1 (6-ounce) package French green beans, blanched
  6. 1 (6-ounce) package yellow wax beans, blanched
  7. 1 cup fresh shelled edamame
  8. 1 teaspoon sea salt
  9. ½ teaspoon ground black pepper
  10. Lemon Dill Vinaigrette (recipe follows)
  11. 6 to 8 hard-boiled eggs, quartered
  12. Garnish: radish flower microgreens
  1. In a large bowl, combine arugula, frisee, fennel, cucumber, beans, edamame, salt, and pepper. Drizzle with approximately 
½ cup Lemon Dill Vinaigrette, and toss to combine. Divide among serving plates, and add 4 egg quarters to each plate. Garnish with radish flower microgreens, if desired. Serve with remaining vinaigrette, if desired.
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Lemon Dill Vinaigrette
Makes 1¼ cups
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  1. ¼cup cane vinegar
  2. 2 teaspoons fresh lemon zest
  3. 2 tablespoons fresh lemon juice
  4. 2 tablespoons minced shallot
  5. 2 teaspoons minced garlic
  6. 2 tablespoons chopped fresh dill
  7. 3 tablespoons mayonnaise
  8. 1 teaspoon sugar
  9. ½ teaspoon kosher salt
  10. ½ teaspoon ground black pepper
  11. 1 cup lemon infused olive oil
  1. In a small bowl, combine vinegar, lemon zest, lemon juice, shallot, and garlic, and let sit for 15 minutes. Add dill, mayonnaise, sugar, salt, and pepper, and whisk to combine. Gradually add olive oil to vinegar mixture, whisking constantly, until all is combined and mixture is smooth. Cover, and refrigerate for at least 2 hours, or up to 3 days.
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