This wonderful Spring Salad is the perfect addition to any seasonal meal!
Prep Time10 minutesmins
Cook Time1 hourhr
Total Time1 hourhr10 minutesmins
Course: Salad
Cuisine: American
Servings: 4main dish servings
Author: Ginnie
Ingredients
For Roasted Chickpeas:
2(14-ounce) canschickpeas,drained and rinsed
2tablespoonsextra virgin olive oil
zest from 1 lemon,minced (reserve lemon juice for vinaigrette)
¼teaspoongarlic powder
½teaspoonsalt
¼teaspoonpepper
For Lemon-Basil Vinaigrette:
juice from 1 lemon
1shallot,minced
1teaspoonbalsamic vinegar
1small clovegarlic,minced
1teaspoonsugar
6tablespoonsextra virgin olive oil
salt
pepper
For Salad:
4largeeggs
1bunchasparagus,cut into 1-inch pieces
1 ½cupssugar snap peas
8baby potatoes(I used purple potatoes, but any variety works)
1headbutter Lettuce
1(14-ounce) canquartered artichoke hearts,drained
1bunchradishes,quartered or halved (depending on size)
2smallturnips,peeled, quartered, and thinly sliced (¼-inch thick or less)
2green onions,thinly sliced
Instructions
Preheat the oven to 375 degrees. Fill a small and a medium saucepan with salted water; place both on high heat and bring to boil.
Prepare chickpeas:
Blot chickpeas dry with a paper towel, then place on a baking sheet covered with parchment paper.
Bake for 45 to 60 minutes, or until crunchy throughout, shaking tray halfway through.
Toss chickpeas with olive oil, lemon zest, garlic powder, and salt and pepper to taste. Set aside.
Prepare Vinaigrette:
Add lemon juice to a small bowl; combine with minced shallot, balsamic vinegar, garlic, and sugar.
Slowly whisk in olive oil until vinaigrette is thick; season generously with salt and pepper.
Prepare salad:
Add eggs to boiling water in small saucepan, then reduce heat to a simmer and cook for 14 minutes.
Drain eggs, then cover with cold water and ice cubes.
When cooled, peel and quarter eggs. Set aside.
Add asparagus to boiling water in medium saucepan, then cook until asparagus turns bright green, about 1 minute.
Remove asparagus from water with a slotted spoon. Rinse under cold water and set aside.
After removing asparagus from water, add sugar snap peas, then cook until peas turn bright green, about 1 minute.
Remove peas with a slotted spoon and rinse under cold water. Slice peas into 1-inch pieces and set aside.
Add whole potatoes to the boiling water after removing peas; cook until tender when pierced with a knife.
Drain potatoes and set aside until cool enough to handle, then quarter or halve the potatoes (depending on their size). Set aside.
Assemble salad:
Divide butter lettuce between 4 bowls.
Place asparagus, peas, potatoes, artichokes, radishes, and turnips in a large bowl, then mix with vinaigrette. Season with additional salt and pepper, if necessary.
Top lettuce with vegetables. Divide chickpeas between bowls. Add a quartered hard-boiled egg to each bowl and sprinkle salad with green onions.