Whether it’s a spring starter, a picnic, a takeout to the office or a light dinner, follow the guide to compose your spring salads !
The tenderness of spring vegetables cooked in a salad
At the end of March, we welcome the arrival of new vegetables that finally point their noses after the cold of winter. These young greens are so tender and delicate that they require very little preparation to show off. That’s why the salad suits them so well! Potatoes, carrots, leeks, broad beans, peas, onions… Take advantage of them as soon as they arrive at the stalls because the harvest period for new vegetables is very short. In your spring salad recipescombine them with aromatic herbs that will sublimate them without distorting them.
Green vegetables galore in our spring salads
One of the first spring vegetables is asparagus, characterized by its distinctive bud shape. Whether green, white and even sometimes purple, it is excellent with an herb vinaigrette, mayonnaise or hollandaise sauce and can be accompanied by morels, the quintessential spring mushroom with which to accompany a the perfection For make a spring salad original, it will also be combined with taste with other green vegetables that smell good of the arrival of good weather: beans, peas, peas, etc.
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Green is, indeed, the color of spring because among the protagonists of the season we must also mention artichokes and fennel, typical for their aniseed taste and crunchy texture. We will not forget the seasonal salads that is, watercress, spinach or arugula that can be the basis of many recipes. Finally, for a touch of originality, don’t hesitate to brighten up your salads with a few fresh strawberries or raspberries that will add a tangy and colorful touch.
It takes freshness and gluttony to prepare spring salads
Even if you feel the desire for lightness, you also need to add some consistency homemade spring salads so that they can constitute a complete meal, satiating and good for morale! The delicacy of seasonal vegetables can be sublimated simply with a boiled or poached egg, the liquid yolk of which will envelop the other ingredients with taste.
You can also count on fresh cheeses, including spring goat cheeses, which are at their best in texture and flavor this season. A few shavings of dried goat cheese, small balls of mozzarella, a little ricotta or burrata will add richness to your spring vegetable salads. A little will be enough to give character to the magnificent spring products.
To stay fresh, seafood is the best choice. For the more classic, there are shrimp, crabmeat and tuna, but for more originality, honor the ray that will be in full season in the spring. On the earthy side, allow yourself a touch of charcuterie that, in small quantities, will bring a lot of flavor and delicacy to your salads. Chorizo, for example, will add a touch of spice to your vegetables. If you really want to take care of your figure, opt for Graubünden meat, which is very low in fat and calories.
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