celebrating ladies | a simple spring luncheon salad
This time of year is like a ladies party extravaganza. If they aren't getting married, they are having babies. And those are both really good reasons to celebrate. You know I'm a big fan of the simple celebration so I've put together a really good spring luncheon that gives you a reason to celebrate with your ladies even if no one is having a baby (reason to celebrate!) or getting married (again?).
I'll be totally honest. I had a salad at a restaurant recently that was and amazing cobb salad and I had this fabulous brainstorm to make a cobb salad using all of the fresh spring ingredients that are popping up in the farmer's markets right now Think asparagus and radishes and tiny potatoes and peas all arranged beautifully on a platter. Then right before I had my photo shoot, another local blogger created E X A C T L Y what I was thinking. Clearly, we eat at the same restaurants.
I was so bummed. Mine was different because it does have eggs and doesn't have beans (which you could add when you do the asparagus!) so it's not the same. But I like to be unique. Do something different. It's a personal goal that often gets busted by the bazillion recipe developers that are out there, but I try.
So I decided I could use the same ingredients (which are A M A Z I N G right now!) and toss them like a chop chop salad. Not only do you get the same delicious flavors but, you also can't screw this up. I know if I made a cute arranged salad I would hear "mine won't look like yours" or "pinterest-fail" and I don't want you to ever feel like a fail. Also, when you toss this thing together the egg yolk "melts" down a little bit with the dressing and creates a really good creamy texture without any actual cream. You could almost call it healthy then.
SPRING CHOP CHOP SALAD
Preheat oven to 450 degrees.
Place raw eggs in a pot of cold water. Bring to a boil, reduce heat and simmer 10 minutes. Remove from heat, drain off hot water and fill pot with ice and cold water to immediately cool the eggs.
Toss potatoes with olive oil and salt. Place on a baking sheet and roast 10 minutes until fork tender.
Bring a pot of water to a boil. Fill a bowl with ice and water and set aside. Quickly lower asparagus into hot water. Cook until just bright green – about 2 minutes. Remove from water and pop into ice bath.
Repeat with the peas.
Mix together 2 tbs bacon drippings, red wine vinegar, dried basil, honey, and Dijon mustard.
Chop all ingredients and toss together with salad dressing.
1 bunch Asparagus
1 cup Fresh peas
2 cups Artichoke hearts, cooked and sliced
6 Hard boiled eggs
¼ lb Tiny red potatoes – sliced in quarters
2 tbs olive oil
8 strips Bacon
2 tbs Chives
1 head romaine lettuce
2 tbs reserved bacon drippings
2 tbs red wine vinegar
1 tsp Dijon mustard
½ tsp Dried Basil
1 tsp Honey