Spring Salad with Tarragon Vinaigrette
A bold, layered salad that showcases sardines and asparagus,
this beautiful dish adds variety to your weekday dining. If you
prefer tuna to sardines or have fish from the night before, go
ahead and use that instead.
RELATED CONTENT
Ingredients:2 tablespoons red-wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon whole-grain mustard
1/4 teaspoon dried tarragon
Pinch of salt
Pinch of freshly ground pepper
1 clove garlic , crushed
1/2 bunch asparagus , tough ends trimmed
2 large hard-boiled eggs , (see Tip)
1 5-ounce bag mixed salad greens , (about 5 cups)
10 cherry tomatoes
1 4-ounce can sardines , drained
6 olives , (optional)Instructions
1. Whisk vinegar, oil, mustard, tarragon, salt and pepper in a
small bowl. Add garlic and set aside.
2. Bring 1 inch of water to a boil in a medium skillet. Add
asparagus, stirring to submerge if necessary, and cook until bright
green and crisp-tender, about 3 minutes. Drain and place under cold
running water until cooled.
3. Peel and slice eggs. Divide salad greens between 2 plates and
top with the eggs, asparagus, tomatoes, sardines and olives (if
using). Remove the garlic from the dressing, stir to combine and
drizzle over the salads.
Yeild: 2 servings
Degree of Difficulty: Easy
Total Time: 30 minutes
Prep Time: 20 minutes
To Make Ahead: Hard-boil the eggs and refrigerate
for up to 4 days.
Tips and Notes: Tip: To hard-boil eggs: Place
eggs in a single layer in a saucepan; cover with water. Bring to a
simmer over medium-high heat. Reduce heat to low and cook at the
barest simmer for 10 minutes. Remove from heat, pour out hot water
and run a constant stream of cold water over the eggs until
completely cooled.
