My sauce for the summer is Basil Vinaigrette. Don’t get me wrong, I love pesto. But this basil-forward sauce has the punchy flavor of fresh herbs and takes less than a minute to blend together. And unlike its thicker cousin, this vinaigrette can be drizzled over everything, from fresh tomatoes and shelling beans, to risotto or roasted potatoes, and even fresh cheese, like mozzarella or…
My sauce for the summer is Basil Vinaigrette. Don’t get me wrong, I love pesto. But this basil-forward sauce has the punchy flavor of fresh herbs and takes less than a minute to blend together. And unlike its thicker cousin, this vinaigrette can be drizzled over everything, from fresh tomatoes and shelling beans, to risotto or roasted potatoes, and even fresh cheese, like mozzarella or creamy burrata.
As soon as I see them, I start hoarding bunches of basil and fresh tomatoes at the market, never letting my supply run low. And keeping a container of this vinaigrette on hand means I can have lunch or dinner on the table quickly. But it also is a great sauce to bring along on a picnic, which we did the other night, enjoying the tranquility of Paris while most of the city clears out until the end of summer. (Although the next-door neighbors, who had a wild party that lasted until 4:30am, didn’t get the memo that they were supposed to leave. Romain reminded them the next morning…in no uncertain terms.)
This pomegranate salad is absolutely irresistible! It stars a sweet tart salad dressing and the vibrant crunch of pomegranate seeds. Pomegranate is one of the most special foods on the planet (we think). Each bright pink seed has an irresistible sweet tart pop and crunch! We love downing them by the handful, but our next favorite way to eat them? Pomegranate salad! Crunchy pomegranate seeds make a beautiful confetti over the top of leafy greens. Add tart green apple slices, toasted pecans, and goat cheese or feta crumbles, and it’s a true symphony of flavor! Pick from a few different dressing choices: our favorites are apple cider vinegar dressing or pomegranate vinaigrette. Let’s get started! Pomegranate salad ingredients There are lots of ways to make a pomegranate salad! This is our very favorite combination of flavors: but you’ll see there are endless choices! Below we’ll talk through a few of the different variations you can use. Here’s what you’ll need for this tasty and easy side dish: Pomegranate seeds: we recommend seeding them from a fresh pomegranate. See below! Shallot Granny Smith apple or pear: either are tasty: or you could use both! Pecans or walnuts Mixed greens Goat cheese […]
This pomegranate salad is absolutely irresistible! It stars a sweet tart salad dressing and the vibrant crunch of pomegranate seeds.
Pomegranate is one of the most special foods on the planet (we think). Each bright pink seed has an irresistible sweet tart pop and crunch! We love downing them by the handful, but our next favorite way to eat them? Pomegranate salad! Crunchy pomegranate seeds make a beautiful confetti over the top of leafy greens. Add tart green apple slices, toasted pecans, and goat cheese or feta crumbles, and it’s a true symphony of flavor! Pick from a few different dressing choices: our favorites are apple cider vinegar dressing or pomegranate vinaigrette. Let’s get started!
Pomegranate salad ingredients
There are lots of ways to make a pomegranate salad! This is our very favorite combination of flavors: but you’ll see there are endless choices! Below we’ll talk through a few of the different variations you can use. Here’s what you’ll need for this tasty and easy side dish:
Pomegranate seeds: we recommend seeding them from a fresh pomegranate. See below!
Shallot
Granny Smith apple or pear: either are tasty: or you could use both!
These days, you can find pomegranate seeds already remove from the fruit in your local grocery. But for pomegranate salad, it’s best to buy a fresh pomegranate and cut and seed it yourself. Why? Pomegranate seeds from the fruit are much fresher. If you buy them already seeded, they only have a day or so of shelf life. We’ve even purchased some that went bad before we tried them! So a whole fruit is where it’s at. Here’s what to know:
Cut the pomegranate in quarters, then remove the seeds in a bowl of water. This avoids a big mess of pink splatters all over your kitchen! We’ve got a great step-by-step tutorial: go to How to Cut a Pomegranate.
Pomegranate seeds last up to 5 days refrigerated, but are best right away. So seed it right before you’re ready to make the salad.
Step it up with toasted or glazed nuts
This pomegranate salad features toasted pecans: and here’s a tip for you: always toast your nuts! It brings out the nutty flavor almost like salt brings out the flavor in savory foods. And it only takes a few minutes! You can absolutely taste the difference.
To take this salad over the top, make a batch of glazed pecans that have a sweet, crunchy exterior. It adds a new element to an already delicious salad! Here are a few ideas of the various nuts you could use:
Use one of the following pomegranate salad dressings!
There are also lots of variations when it comes dressing for this pomegranate salad! Whatever the case: homemade dressing is best. Of course if you’re in a pinch, you can absolutely use a store-bought dressing: there are many great high quality and organic salad dressings available these days. We created two different dressing options for this salad: and we have a few other ideas as well! Try the following pomegranate salad dressings:
Pomegranate vinaigrette: Want to double the pomegranate? Try this dressing made with pomegranate juice.
Balsamic vinaigrette: Full of big tangy flavor, and one of of the best homemade dressings you’ll find.
Pomegranate molasses plus olive oil: A great way to use this special ingredient! Dress the greens with olive oil, then drizzle with sweet tart pomegranate molasses. It’s incredible!
What to serve with pomegranate salad
This pomegranate salad is great because it’s so versatile! It’s more of a fall and winter salad since pomegranates are easiest to find in the cooler months. But since they’re becoming more available at grocery stores, you can eat it anytime! It’s perfect for holidays like Thanksgiving or Christmas, or ideal for accessorizing any fall or winter dinner. Here are a few foods it pairs well with:
Want to make this pomegranate salad vegan? No problem! All you have to do is omit the cheese crumbles. You’ll barely notice the difference! Some salads need an extra savory hit from cheese, but this one works perfectly without it.
And that’s it: our perfect pomegranate salad! Let us know what you think in the comments below.
More pomegranate recipes
Pomegranate season calls for making lots of vibrant recipes with special fruit! Here are some favorite pomegranate recipes:
Make the Apple Cider Vinegar Dressing or Pomegranate Dressing.
Place the greens on a platter. Top with the pomegranate seeds, sliced shallot, toasted pecans, and goat cheese or feta cheese crumbles. Toss with the desired amount of dressing to taste. (Store the extra dressing refrigerated and warm to room temperature and whisk again before using.)
Authenticity is a broad subject that probably many people agree that we’ll never agree on, since food changes and evolves, as time goes by, and as people cross borders, using what they can get where they live. But I sometimes have an amusing image in my head that the people who are scouring the internet, pointing out inauthentic recipes, are sitting in cafes, eating chicken…
Authenticity is a broad subject that probably many people agree that we’ll never agree on, since food changes and evolves, as time goes by, and as people cross borders, using what they can get where they live. But I sometimes have an amusing image in my head that the people who are scouring the internet, pointing out inauthentic recipes, are sitting in cafes, eating chicken Caesar Salads. (The true Caesar Salad doesn’t have chicken on it. Or tomatoes, shrimp, corn, or tortilla chips, which I’ve seen.)
I didn’t know a lot about Salade Niçoise, the true version, until I came to France. But even so, your chances of finding a vrai (true) Salade Niçoise are almost nil. I’ve seen versions that have everything from rice to Parmesan on them, and some even have cooked green beans and potatoes.
This broccolini salad is packed with flavor! It pairs the unique vegetable with mushrooms, Parmesan cheese, and a tangy vinaigrette dressing. If you’re a broccolini lover, hold onto your hats. Here’s the recipe for you! Meet this epic broccolini salad. It stars those sweet, tender elegant florets that look so much fancier than regular old broccoli. Pair that with baby bella mushrooms, red onion, and the punch of fresh dill, and cover it all in a tangy vinaigrette dressing. Wow, is this good! It’s so unique and a total crowd pleaser. It’s lightly based on a salad we had in Spain a few moons ago…and we’re truly over the moon for it. Here’s what to know about this salad! What is broccolini, exactly? Before we start, let’s talk about broccolini. It looks like a baby version of broccoli, but this veggie is not quite that. And it’s got a history that might surprise you! Here’s what to know about broccolini: Broccolini is a cross between broccoli and Chinese broccoli. It has both the long stems of Chinese broccoli and the florets of broccoli, and has a milder flavor than broccoli. Broccolini was invented in 1993! Wait, what? We would have guessed it […]
This broccolini salad is packed with flavor! It pairs the unique vegetable with mushrooms, Parmesan cheese, and a tangy vinaigrette dressing.
If you’re a broccolini lover, hold onto your hats. Here’s the recipe for you! Meet this epic broccolini salad. It stars those sweet, tender elegant florets that look so much fancier than regular old broccoli. Pair that with baby bella mushrooms, red onion, and the punch of fresh dill, and cover it all in a tangy vinaigrette dressing. Wow, is this good! It’s so unique and a total crowd pleaser. It’s lightly based on a salad we had in Spain a few moons ago…and we’re truly over the moon for it. Here’s what to know about this salad!
What is broccolini, exactly?
Before we start, let’s talk about broccolini. It looks like a baby version of broccoli, but this veggie is not quite that. And it’s got a history that might surprise you! Here’s what to know about broccolini:
Broccolini is a cross between broccoli and Chinese broccoli. It has both the long stems of Chinese broccoli and the florets of broccoli, and has a milder flavor than broccoli.
Broccolini was invented in 1993! Wait, what? We would have guessed it was an ingredient Italian grandmothers cook with. Nope, it’s not even 20 years old.
How to find it: It’s not available at all grocery stores, but it’s becoming easier to find. Look for the small bunches of broccoli with long stems.
Ingredients in broccolini salad
This easy broccolini salad tastes like more than the sum of its parts. It’s got just a few fresh ingredients, and the rest you can probably dig out of your pantry. Here’s what you need:
Broccolini: 3 bunches, to be exact. Bunches can vary in size, but they’re typically quite small (about 8 ounces each)
Red onion
Baby bella mushrooms: the mushrooms are raw in this salad, which brings a delightful texture contrast to the crunchy broccolini
Fresh dill: you can substitute another herb like oregano in a pinch, but dill adds just the right flavor (or see these other dill substitutes)
Parmesan cheese: you can omit for vegan, but it adds a great savory note
White wine vinegar
Dijon mustard
Maple syrup or sugar: either works, use maple for a naturally sweet dressing
Olive oil & salt
Tastes best fresh!
This healthy broccolini salad has the best flavor when it’s freshly made. However, you can store leftovers refrigerated. Unlike this broccoli salad, the flavors don’t intensify over time: they actually dull a bit. So if you do have leftovers, revive them by adding a pinch of salt or a splash of white wine vinegar.
More great salads to pair
There’s nothing better than a few salads to make a summer salad dinner! We served this broccolini salad with a sampling of other salads with the best produce summer has to offer. If you do make it a meal, we recommend incorporating a protein element with a bean salad or black eyed pea salad. Try some of these zesty recipes:
Bring a large pot of salted water to a boil. Chop the broccolini into florets, keeping the stems long.
When the water is boiling, add the broccolini and cook it for 2 minutes. Remove it from the water with tongs and place it in an ice bath for a minute or so until cool. Pat the florets dry.
Meanwhile, thinly slice the red onion into slivers (you may want to rinse or let it soak in water ot remove some of the bite, then shake it dry). Thinly slice the mushrooms.
In a medium bowl, whisk the white wine vinegar, Dijon mustard, maple syrup or sugar, and kosher salt. Gradually whisk in the olive oil 1 tablespoon at a time.
In a large bowl, mix together the broccolini, red onion, raw mushrooms, dill sprigs, Parmesan shavings, and vinaigrette dressing. If desired, garnish with lemon zest. Serve immediately. The flavor is best fresh, but you can store leftovers refrigerated. (You may need to add a bit of salt or a splash of white wine vinegar to revive the flavors after refrigerating.)
Category:Salad
Method:Raw
Cuisine:American
Keywords: Broccolini salad
More broccolini and broccoli recipes
Here’s another broccolini recipe, plus a few more broccoli recipes to enjoy this healthy family of vegetables:
Perfect Roasted Broccolini A hot oven is the best way to cook this veggie: it comes out even more delicious than its cousin broccoli.
Broccoli Slaw This creamy broccoli slaw is irresistibly tasty! It’s easy to make using fresh broccoli or the packaged mix you can find in most grocery stores.
Creamy Broccoli Potato Soup Intensely creamy, satisfying, and 100% plant based! It’s an easy healthy soup that everyone loves.
This easy celery salad could not be more refreshing! Take this crunchy veggie to new heights paired with apples, Parmesan and a tangy vinaigrette. Here’s a surprisingly delicious salad that deserves a spot on your plate: celery salad! The name doesn’t have quite the ring of say, potato salad. But this unique salad is so refreshing, you’ll become a convert from the first bite. Crunchy celery pairs perfectly with sweet apple, Parmesan shavings and a tangy vinaigrette. It’s bright, it’s crunchy, it’s hydrating: it works for summer, and it’s perfect in the winter too. Really, what can’t this celery salad do? What’s in this celery salad? You need just a handful of ingredients for celery salad: and we promise, it will be the talk of your dinner! (At least, it is whenever we serve it to guests.) Pairing the bitter depth and crunch of celery with sweet apples and tangy dressing makes for a unique salad that is always surprising. Here’s what you’ll need: Celery: make sure it’s nice and fresh: bright green with no brown spots! You’ll want best quality celery here. Apple: You can use any kind of apple: we like using a red apple for color contrast […]
This easy celery salad could not be more refreshing! Take this crunchy veggie to new heights paired with apples, Parmesan and a tangy vinaigrette.
Here’s a surprisingly delicious salad that deserves a spot on your plate: celery salad! The name doesn’t have quite the ring of say, potato salad. But this unique salad is so refreshing, you’ll become a convert from the first bite. Crunchy celery pairs perfectly with sweet apple, Parmesan shavings and a tangy vinaigrette. It’s bright, it’s crunchy, it’s hydrating: it works for summer, and it’s perfect in the winter too. Really, what can’t this celery salad do?
What’s in this celery salad?
You need just a handful of ingredients for celery salad: and we promise, it will be the talk of your dinner! (At least, it is whenever we serve it to guests.) Pairing the bitter depth and crunch of celery with sweet apples and tangy dressing makes for a unique salad that is always surprising. Here’s what you’ll need:
Celery: make sure it’s nice and fresh: bright green with no brown spots! You’ll want best quality celery here.
Apple: You can use any kind of apple: we like using a red apple for color contrast
Parmesan shavings: The better the Parmesan, the better the salad.
White wine vinegar
Dijon mustard
Maple syrup or sugar
Olive oil
Use the celery stalk and the leaves!
This celery salad heightens the flavor of this green vegetable by using the celery leaves as part of the salad! You’ll thinly slice the stalks, then pull off the leaves and use those too. Make sure to find a bunch of celery with leaves attached (some bunches are sold without the leaves). If you can’t find the leaves you can omit them, but it adds to the fresh flavor and gives a nice color contrast as well.
Celery salad tastes the best the day of making
How to make celery salad? Thinly slice the celery, thinly slice the apples, and then mix them with the vinaigrette dressing. It’s that simple! One thing to note about the salad is that it does taste best right away. The flavor truly pops and is freshest right when you make it.
That said, you can refrigerate the salad until serving, or you can keep leftovers for a few days. If you do, you might find the flavor dull a little bit. Add a pinch of salt or a tiny sprinkle of white wine vinegar to revive the flavors.
Tip: how to cut apples…fast!
Thinly slicing celery stalks is pretty self explanatory. But we do have a quick method for thinly slicing apples! It’s totally slick and you won’t believe that you’ve never done this before. Here’s the trick of how to quickly thinly slice apples: check out the video below!
Holding the core of the apple, use a large chef’s knife to slice off four sides of the apple, cutting as close to the core as possible.
Take one of the quarters and place it flat side down on the cutting board. Then cut it into thin slices.
Repeat with the remaining quarters!
Ways to serve celery salad
This salad pairs well with just about anything, making it an incredibly versatile side dish! Here are a few ways we’d suggest pairing:
Thinly slice the celery ribs. Measure out the celery leaves. Thinly slice the red apple.
In a medium bowl, whisk together the white wine vinegar, Dijon mustard, maple syrup or sugar, and kosher salt. Gradually whisk in the olive oil one tablespoon at a time.
In another bowl, toss together the celery and celery leaves with the apple, dressing, and Parmesan cheese shavings. Serve immediately or refrigerate until serving. This tastes best the day of making, but you can refrigerate leftovers for a few days (refresh them with a little vinegar or salt if necessary).
Category:Salad
Method:Raw
Cuisine:American
Keywords: Celery salad, Celery apple salad
More great salads
There are so many great salad recipes to try! Here are some of our top salads:
Perfect Italian Salad Your soul mate side dish! It features crisp veggies, crunchy croutons, tangy pepperoncini, and a punchy homemade dressing.
Kale Quinoa Salad Full of healthy ingredients and tastes incredible! Meal prep this easy plant-based lunch idea for meals all week.
Welcome to the summer house salad! I mean, isn’t she pretty?! I’m calling this my summer house salad for multiple reasons. First, it’s no secret how obsessed I am with the how sweet eats house salad. Because that bowl is incredible. I make a version of it almost every single day. It’s classic and traditional […]
I’m calling this my summer house salad for multiple reasons.
First, it’s no secret how obsessed I am with the how sweet eats house salad. Because that bowl is incredible. I make a version of it almost every single day. It’s classic and traditional with a few twists.
So naturally, I wondered, could I make it better? No. I always try to do that, then I fail. But I can make a summer version. Yes.
Second, summer house salad. Doesn’t it sound like you’re having a salad in your summer house? Yes. All dreamy and romanticized and maybe there is a beach involved. I certainly don’t have a summer house and doubt I ever will, so I like the dream.
Summer house salad it is!
You may remember a few years ago when I made this spicy rainbow salad. It’s based on one of our favorite local restaurants here and it’s incredible. It’s also a little spicy and has a few not-so-easy to find ingredients for everyone, like papaya and plantains. And it’s not so much of a greens salad, but more of a chopped salad.
And we all know I looooove a good chopped salad.
This one also kind of reminds me of that, but this one here is easier to throw together for dinner. Or a big summer cookout!
It’s also SO satisfying – in the way that it fills you up and the way that it looks.
It all starts with a base of greens! Use a spring mix or baby spinach or honestly whatever greens you like the best. I segmented this into what looks like a fancy salad, but it’s honestly not.
We have:
Tomatoes
Corn
Cucumbers
Avocado
Radish
Red onion (you could use pickled!)
Mango (adds the perfect sweetness!)
Peas
Herbs (mint and basil!)
And feta (use whatever cheese you’d like).
Oh oh and I also threw in a few of my chive blossoms! My chives are going insane and I can barely control their growth. I love to use the blossoms for garnish in salads and other dishes, plus you can totally eat them!
The dressing here is an herby vinaigrette – specially a MINT vinaigrette! Mint and basil. However, you could always sub in herbs of your choice.
See, I love the consistency of this cilantro lime vinaigrette, like how it almost becomes creamy when blended, but isn’t creamy at all. That’s what this is like! And it’s SO good. And so fresh.
I could drizzle it on bread alone or potatoes or shrimp or even use it on another salad – it’s very summer friendly.
I encourage you not to worry about the particulars here. Take these ingredients and create a salad you love.
Really enjoy summer corn? Throw in an extra ear. Don’t like cucumbers (hi Eddie), leave ’em out.
What makes the salad is the refreshing crunch of the product and the minty basil dressing, all mixed up.
I know this salad looks rather fancy, but that is just how I organize it in the bowl. I probably wouldn’t even have the time to make it this pretty if I was taking it to eat with friends, so don’t be afraid to toss everything together.
Because it doesn’t matter! The flavor is great. The crunch is wonderful. Add beans or chicken or shrimp if you’re feeling it. I can’t handle how much we love it!
This summer house salad is loaded with crunchy fresh veggies, fresh herbs, feta cheese and drizzled with a mint vinaigrette.
Course Salad
Cuisine American
Prep Time 30minutes
Total Time 30minutes
Servings 4people
Author How Sweet Eats
Ingredients
6 to 8cupsspring greens
3roma tomatoes,chopped
2radishes,sliced
2ears of sweet corn,kernels sliced from cob (I like to keep them raw!)
1mango,peeled and chopped
1avocado,chopped or sliced
¼red onion,thinly sliced
⅓cupsweet peas
⅓cupcrumbled feta cheese
1/4 cupfresh herbs,like mint, basil and chives, for sprinkling
salt and pepper
herb vinaigrette
3tablespoonsfreshly squeezed lemon juice
1 1/2tablespoonshoney
2tablespoonsfresh mint
2tablespoonsfresh basil
1tablespoonfresh chives
2garlic cloves,minced or pressed
salt and pepper
pinchof crushed red pepper flakes
1/3cupextra virgin olive oil
Instructions
Place your greens in a large bowl and toss with salt and pepper. Add on your tomatoes, radish slices, corn, mango, avocado, red onion, peas, feta and mint. Toss everything well. Drizzle with the herb vinaigrette and serve!
As a note, you can prep this ahead of time by washing and chopping your vegetables then storing them separately. Wait to add the avocado and feta until serving.
herb vinaigrette
In a blender or food processor, combine the lime juice, honey, garlic, cilantro salt, pepper, pepper flakes and olive oil. Blend until combined and smooth (some pieces of cilantro may remain). Leftovers stay great in the fridge for a few days! Store it in a sealed container.
Say hello to baja grain bowls for lunch and dinner and maybe even second dinner? Lots of things I love get to make out together in this bowl and it is a go-to meal! With a side of tortilla chips of course. OH MY WORD. This is incredible and curbing all my taco cravings right […]
Say hello to baja grain bowls for lunch and dinner and maybe even second dinner?
Lots of things I love get to make out together in this bowl and it is a go-to meal! With a side of tortilla chips of course.
OH MY WORD. This is incredible and curbing all my taco cravings right now.
Which is great, since I’ve been demanding Mexican take-out at least twice a week.
So!
This is my attempt at a copycat Panera bowl.
The Panera by us has been closed for a month or so now and I have to say – I really miss the salads and soups! We would get Panera every other week and oh my word, their new-ish grain bowl? It was SO GOOD.
Like it was sort of close to Chipotle level good. Of course, no queso or guac. But still really, really good.
Nearly every thing I love goes into this bowl. It’s loaded with flavor and texture. You can use up leftovers. All the things!
Here’s how it goes down!
The grains are the biggest part of the grain bowl… duh. I like to mix rice and quinoa. The long and short grain mix is so good! The texture really works in a bowl, plus this means it’s super filling too. Of course, use WHATEVER grains you have in your kitchen right now. Seriously, anything works as long as you like the the grain. That’s the important part!
Next, make this cilantro lime vinaigrette. This is so delicious and one of my favorite things for salads and bowls. Even if you don’t like cilantro, you may like this. It’s not overly cilantro-y and has more of a tex-mex lime dressing taste. It’s fantastic.
Drizzle a bunch of this all over the grains and toss them up. It’s the start to the layers of flavor.
Next, throw on some beans. I’m partial to pinto but I’m out, so black beans will have to do.
Then comes the chopped tomatoes and corn. I wish I had corn on the cob, but nope – I just used frozen.
The mix of the black beans, corn and tomatoes is wonderful. Feels very taco-ish of course.
Then! Throw on some feta cheese, a big scoop of greek yogurt or sour cream and another drizzle of the vinaigrette.
Tada!
I hesitated even sharing a recipe like this because it is weirdly simple. All of these ingredients are pretty basic, but the thing is that when they are combined? This bowl is absolutely amazing! It’s very satisfying. And super flavorful. It’s loaded with a ton of texture. And it can take on whatever else may be in your fridge. The dressing absolutely MAKES it, so I wouldn’t suggest skipping it. You can always use a bottled version or another dressing you really like – just be sure to have one. It brings everything together!
These baja grain bowls are a delicious copycat of the Panera baja grain bowls! Rice, quinoa, beans, tomatoes and cilantro lime vinaigrette!
Course Main Course
Cuisine American
Prep Time 30minutes
Total Time 30minutes
Servings 2people
Author How Sweet Eats
Ingredients
cilantro lime vinaigrette
3tablespoonsfreshly squeezed lime juice
1 1/2tablespoonshoney
1/4cupfresh cilantro
2garlic cloves,minced or pressed
¼teaspoonsalt
¼teaspoonpepper
Pinchcrushed red pepper flakes
1/3cupextra virgin olive oil
baja bowls
1cupcooked rice
1cupcooked quinoa
114-ounce can black beans, drained and rinsed
1avocado,thinly sliced
¾cupdiced tomatoes
⅔cupcorn
½cupcrumbled feta cheese
2tablespoonschopped fresh cilantro
plain greek yogurt or sour cream,for serving
lime wedges for spritzing
salt and pepper
Instructions
cilantro lime vinaigrette
In a blender or food processor, combine the lime juice, honey, garlic, cilantro salt, pepper, pepper flakes and olive oil. Blend until combined and smooth (some pieces of cilantro may remain). Leftovers stay great in the fridge for a few days! Store it in a sealed container.
To assemble the bowls, divide the rice and quinoa between 2 bowls. Drizzle with a little vinaigrette and toss. Divide the beans, avocado tomatoes, corn and feta between the bowls. Sprinkle each with a pinch of salt and pepper. Top with the fresh cilantro and sour cream. Drizzle on the remaining dressing and serve with lime wedges.
Welcome to my new obsession: hard boiled egg vinaigrette. YES it’s a thing. A delicious thing. Please don’t be freaked! I promise that it is out of this world and you will looooove it. I know, I know! This might sound weird. I mean, hard boiled egg vinaigrette? But if you’re a lover of eggs […]
Welcome to my new obsession: hard boiled egg vinaigrette.
YES it’s a thing. A delicious thing. Please don’t be freaked! I promise that it is out of this world and you will looooove it.
I know, I know! This might sound weird. I mean, hard boiled egg vinaigrette?
But if you’re a lover of eggs like I am (they are def my favorite food!) and now have a fridge full after Easter, use one or two of them up to try this recipe. It’s SO fantastic.
I was on the fence about dyeing eggs this year because I didn’t know if it seemed… irresponsible? But we had enough eggs and every weekend I hard boil at least eight, so I figured why the heck not. I knew they’d get eaten, if only because I am in love with my best ever egg salad.
Seriously, if you need an egg salad recipe, RUN to that one right this minute!
But the only thing is that I make egg salad weekly, so I wanted to have a few OTHER recipes to go with all the hard boiled eggs. I love to throw them in salads (that’s Eddie’s favorite way of consumption) and I also often slice them and put them on either avocado or hummus toast. Heck, I’ll even eat one plain with salt and pepper!
However this… this recipe is a game changer for me.
For years, I’ve loved the classic asparagus topped with chopped eggs. In fact, any king of egg works for me. You’re not seeing things: I most definitely have afew otherasparagus + egg toast combos.
And since I also happen to lose my mind over all things tart, briney and vinegary?
This bowl is basically a combo of all my favorite things.
The dressing is white wine vinegar, dijon, capers and tons of olive oil. My mouth waters just typing those words!
In the last week I’ve eaten this dressing on an array of roasted vegetables. But I love the idea of making it more of a complete lunch by slathering toast with goat cheese, topping it with a few roasted (or even leftover!) vegetables and THEN drizzling on the dressing.
Um. It might be my lunch for the remainder of 2020.
And the best part – use what you have. Throw some greens (I like microgreens, but spinach or arugula works!) on the toasts. If you don’t have goat cheese, do cream cheese.
You can also use the hard boiled egg vinaigrette on a salad and you get the both of best worlds: the eggs and the dressing in one!
Oh and you could even throw another slice of bread on top and call this a sandwich. I don’t blame you.
Goat Cheese Tartines with Hard Boiled Egg Vinaigrette
This hard boiled egg vinaigrette is a great way to use up leftover hard boiled eggs! It's fabulous on roasted vegetables, salads and toast.
Course Main Course
Cuisine American
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
Servings 4people
Author How Sweet Eats
Ingredients
1poundasparagus
2teaspoonsolive oil
salt and pepper
4baguette slices,or toast, or whatever bread you have, toasted!
4ouncesgoat cheese,softened
1cupgreens,microgreens, arugula (whatever you have!)
hard boiled egg vinaigrette
3tablespoonswhite wine vinegar
1tablespooncapers
1tablespoondijon mustard
½teaspoonsalt
½teaspoonfreshly cracked black pepper
½cupextra virgin olive oil
2tablespoonschopped fresh parsley
2 to 3hard boiled eggs,chopped
Instructions
Preheat the oven to 425 degrees F. Place the asparagus on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 10 to 15 minutes, until slightly crisp.
Spread the toast with the softened goat cheese. Top with the greens. Place a few asparagus spears on top. Spoon the vinaigrette all over the tartines. Serve!
hard boiled egg vinaigrette
Whisk together the vinegar, capers, mustard, salt and pepper until combined. Stream in the olive oil while whisking until the dressing emulsifies. Whisk in the chopped parsley. Stir in the chopped eggs. Serve immediately. (This is also great over roasted vegetables alone!)
This asparagus salad is bursting with flavor and totally versatile! It highlights this healthy veggie with lemon, radishes, feta, and a Dijon dressing. Want a salad that’s as tasty as it is versatile? Enter: asparagus salad! It’s got savory sauteed asparagus, cooked up in a hot pan for a few minutes then spritzed with lemon. Add that to a bed of greens and sprinkle with with peppery radishes and salty feta cheese. A Dijon mustard dressing tops it off, perfectly balanced with tangy and savory notes. Even better: you can serve as a side dish, or add cooked quinoa and make it a main dish salad. When Alex served it to me, I exclaimed “Yum!” halfway into the first bite…which was when we knew we had to share the recipe. What’s in this asparagus salad? This asparagus salad features spring’s most popular vegetable! Asparagus is usually available most of the year, but it’s best in March through June. If you can find this veggie at a local farmers market, make sure to pick some up! The best asparagus is fresh, tender local asparagus. To complement the robust flavor of asparagus, we wanted to surround it with fresh, zingy flavors like […]
This asparagus salad is bursting with flavor and totally versatile! It highlights this healthy veggie with lemon, radishes, feta, and a Dijon dressing.
Want a salad that’s as tasty as it is versatile? Enter: asparagus salad! It’s got savory sauteed asparagus, cooked up in a hot pan for a few minutes then spritzed with lemon. Add that to a bed of greens and sprinkle with with peppery radishes and salty feta cheese. A Dijon mustard dressing tops it off, perfectly balanced with tangy and savory notes. Even better: you can serve as a side dish, or add cooked quinoa and make it a main dish salad. When Alex served it to me, I exclaimed “Yum!” halfway into the first bite…which was when we knew we had to share the recipe.
What’s in this asparagus salad?
This asparagus salad features spring’s most popular vegetable! Asparagus is usually available most of the year, but it’s best in March through June. If you can find this veggie at a local farmers market, make sure to pick some up! The best asparagus is fresh, tender local asparagus.
To complement the robust flavor of asparagus, we wanted to surround it with fresh, zingy flavors like lemon and crunchy greens. Here’s what’s in this asparagus salad:
Asparagus: You’ll use our sauteed asparagus recipe, cooked in a hot pan and squeezed with lemon. It’s also great as a stand-alone side dish!
Radishes: Peppery radishes add a kick.
Red onion: Onion adds a savory note; you could also use green onion.
Feta cheese: Brings savory saltiness.
Lemon zest: Adds a nice freshness; you can use the lemon from the sauteed asparagus recipe. (Here’s how to zest a lemon.)
Dijon dressing: This healthy dressing just 5 minutes to make and covers the entire salad with a tangy brightness
This salad is so versatile, you can serve it with just about anything! It’s up there in our list of our favorite salad recipes. Here are a few ways we’d recommend:
As a main dish salad: Add cooked quinoa to make this asparagus salad a main dish salad for lunch or a light dinner.
With soup: Imagine it with this Vibrant Spring Soup for a springy luncheon or dinner party.
With risotto: This would pair nicely with Easy Mushroom Risotto, adding a nice source of fiber.
Asparagus nutrition
Is asparagus healthy? You bet. There are lots of great things about eating this super vegetable; here are some highlights:
High in fiber: It’s a great source of fiber: 1 cup of cooked asparagus has 4 grams of fiber. (Source)
High in Vitamin K: It’s a great source of vitamin K, over 50% your daily requirement. Vitamin K is a nutrient involved in blood clotting and bone health (Source).
Relatively high in protein: It’s also high in protein for a green vegetable: 1 cup also has 4 grams protein. (Source) That’s a similar level to broccoli and potatoes.
Other ways to use asparagus?
Looking to add more asparagus to your life? Outside of this asparagus salad, here are some of our favorite ways to serve this veggie:
Easy Baked Asparagus An easy side dish that’s a hit with everyone! The green stalks are roasted until tender, spritzed with lemon & topped with Parmesan.
Roasted Asparagus with Lemon Or, bake it in the oven for about 10 minutes with garlic, olive oil, and lemon slices. Perfection!
Shaved Asparagus Salad Ever tried asparagus raw? It tastes mild and sweet! Eat it as shaved asparagus salad, which pairs the ribbons with a tangy lemon vinaigrette and Parmesan.
This asparagus salad recipe is…
Vegetarian and gluten free. For vegan, plant-based, and dairy-free, omit the cheese and add chopped roasted salted almonds.
This asparagus salad is bursting with flavor and totally versatile! It highlights this healthy veggie with lemon, radishes, feta, and a Dijon dressing.
2 bunches salad greens, including romaine lettuce (about 8 cups)
Lemon zest, for garnish (using the lemon from the asparagus recipe)
Optional: turn it into a main dish salad by adding cooked quinoa!
Instructions
Thinly slice the red onion into slivers. Place them in a bowl of water while you prepare the salad, then drain before using (this mellows the strong flavor). Thinly slice the radishes.
To serve, clean and dry the salad greens as necessary. Place the greens on serving plates, then top with sauteed asparagus, red onion, radishes, feta cheese crumbles, and lemon zest. Drizzle with dressing and serve.
This is one seriously delicious shaved asparagus salad. Look at those eggs! And the crisp green ribbons! Makes me want to eat spring in a bowl. This is like a sunshine hug. I know that this isn’t a pantry meal at the moment (unless you’ve got some breadcrumbs, ha!) but I made it before everything […]
This is one seriously delicious shaved asparagus salad.
Look at those eggs! And the crisp green ribbons! Makes me want to eat spring in a bowl. This is like a sunshine hug.
I know that this isn’t a pantry meal at the moment (unless you’ve got some breadcrumbs, ha!) but I made it before everything hit the fan and it’s too good not to share. If you’re still able to get produce (I am as of right now), grab some asparagus. It’s coming into season and wonderful right now.
P.S. You can always also use frozen asparagus here too! It might not “shave” as pretty, but you can always just chop it up!
My oh my I’ve come a long way from the last time I made a shaved asparagus salad! That’s quite crazy if I do say so myself.
It also seems like a lifetime ago.
So let’s do this thing! Make a perfect shaved asparagus bowl that you’ll want for lunch AND dinner.
First step? Shave the asparagus and toss it in a bowl. I find that depending on the thickness of the spears, I end up having a mix of shaved asparagus and chopped ends. Whatever works! Just chop them finely since we’re not going to cook this.
Then! Then make a parmesan vinaigrette and toss the asparagus well. It will sort of marinate and get super delicious. Not to mention that the parm vinaigrette is practically drinkable. It’s freaking good.
We also have soft boiled eggs! If you’re not into those, use hard boiled. Or just throw a fried egg on top. Again, make it your own!
I’m very much into exclamation points today. I’m craving exclamation points.
So!
I love the soft boiled eggs because the buttery yolk also runs into the asparagus and turns into a silky dressing-like blanket. Gosh, eggs are just my favorite food of all time.
Okay but that’s not even the best part!! It’s not. Just wait.
We’re going to do my garlic brown butter breadcrumbs and get them super crunchy… then sprinkle them all over the top of the salad.
OH MY WORD.
The flavor. The texture! It’s all so good. Satisfying, delicious, crunchy, creamy and green. Because I desperately need some brightness right now.
This shaved asparagus salad is tossed with a delicious parmesan vinaigrette, then topped with soft boiled eggs and finished with crunchy garlic breadcrumbs!
Course Salad
Cuisine American
Prep Time 25minutes
Cook Time 10minutes
Total Time 35minutes
Servings 2to 4 people
Author How Sweet Eats
Ingredients
4large eggs
1poundasparagus,woody stems removed
2tablespoonsdiced shallot
2tablespoonsfreshly squeezed lemon juice or white wine vinegar
1teaspoonhoney
2garlic cloves,minced or pressed
1/4teaspoonsalt
1/4teaspoonpepper
1pinchcrushed red pepper flakes
1/2cupextra virgin olive oil
3tablespoonsfinely grated parmesan cheese
¼cupshaved parmesan cheese
breadcrumbs
2tablespoonsunsalted butter
1garlic clove,minced or pressed
1/3cupseasoned panko bread crumbs
Instructions
To make the eggs: Heat about 3 inches of water in a small saucepan over medium heat until boiling. Once boiling, reduce the heat until it’s barely at a simmer. Add the eggs gently and cook for 6 minutes. Remove the eggs with a slotted spoon and place in an ice bath. Let cool completely before peeling.
To shave the asparagus spears, take a vegetable peeler and run it along the sides of the asparagus. I shave off as much as I can and leave the tops whole, adding it all to a large bowl.
In another bowl or measuring glass, whisk together the shallot, lemon juice, honey, garlic, salt, pepper and red pepper flakes. Stream in the olive oil while whisking. Whisk in the finely grated parm.
Pour a few tablespoons (enough to coat!) of the dressing over the shaved asparagus. Toss well and add more dressing as needed. Toss in the shaved parmesan.
Top the asparagus with the sliced soft boiled eggs and the breadcrumbs. Add more dressing if desired!
breadcrumbs
Add the butter to a small saucepan over medium heat and whisk constantly while it bubbles. The minute brown bits begin to form on the bottom of the pan, add in minced garlic and breadcrumbs. Stir constantly, cooking for a few minutes until the breadcrumbs are golden and crunchy.
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