We’re about to touchdown into my favorite half of the year – that magical time of spring and summer! According to the calendar, we’ve already made landing there, but Philly seems to be dragging its feet a little. Today, I awoke to a balmy 39 degrees. Only a little short of paradise…
As the shining sun spreads its rays into my window, screaming, “patience grasshopper”, I’ve quickly begun moving my kitchen into spring mode. Late March has launched a revival that fills me with happy anticipation and my fork full of salad greens. Pretty soon, roasted asparagus spears will join us, and I’m ready for it all.
As April nears, young lettuces and tender baby greens will be the first to fill the garden as well as local farmer’s markets. They’ll be paired with spring onions, and soon followed by radishes. All of these early ingredients are what inspired this simple recipe I unfold today. That, and those beautiful eggs you see pictured above, given to me by a new coworker who shares in my love of all things food.
When warm weather hits, I like to lighten up a bit on my plate. Salads like these frequently grace my diet, and leave me feeling every bit as fresh and lively as the produce that fills them. Quick and simple, they also leave me time to go wander around outside. Feel free to add nuts or toasted seeds to this for a little extra crunch, and perhaps pair it with a side of buttered toast, which will compliment both the eggs and greens.
Note, for hard boiling the egg, I use the Martha Stewart method. It works perfectly everytime. You may wish to also hard boil some additional eggs while you’re going through the process for the one in this salad. Keep them on hand for a quick, protein-packed snack.
- 1 cup of spring lettuce
- 1 cup of baby kale, or other early greens
- 3 radishes, thinly sliced
- 2 spring onions, sliced
- 1 lg. egg
- 1 1/2 Tbsp. feta, crumbled
- 1 1/2 Tbsp. extra virgin olive oil
- 1 Tbsp. balsamic vinegar
- -1/4 tsp. dried thyme
- -Fresh ground salt and pepper, to taste
- In a large bowl, toss lettuce, kale, radishes and spring onion.
- Meanwhile, place egg in a medium pot. Fill with cold water until water reaches one inch above the egg. Cover, and place over medium heat. Bring to a boil. Then remove from heat, and keep covered. Let sit for 12 minutes. Then, drain cooking water, and rinse eggs under cold water. Peel.
- Whisk the olive oil, vinegar, and thyme with a pinch of salt and pepper. Adjust S&P, if needed. Drizzle dressing over the salad and toss until leaves are lightly coated. Crumble feta on top. Halve your hard boiled egg, sprinkle it with S&P, and place it on top. Dig in!
I like my salads on the acidic side. If you do not, start with just 3/4 Tbsp. of balsamic vinegar, and go up from there.