The perfect spring salad recipe

the perfect spring salad | pamela salzman

I just had to squeeze in this last recipe before Easter (and Passover) in the hopes that some of you are still looking for inspiration!  I taught this salad all last month in my classes and it was THE salad I seemed to make all the time last year when I had people over for dinner in the spring.  Spring is the operative word here since there is no mistaking in what season this salad lives.   I mean just look at it!  It is everything spring should be  — bursting with lightness, color and a breath of fresh air!  And full of veggies that come into being in the spring.  Plus it’s beautiful and it will go perfectly with whatever you’re making.  Leg of lamb, perfect.  Baked ham?  Perfect.  Roast chicken or fish.  Perfect.

cut watermelon radishes crosswise

The key with this salad is the balance of textures and colors.  You want to keep everything somewhat delicate which is why I love Bibb or Butter lettuces.  I found this beautiful red-leaf butter lettuce at my farmers market and used it for every class.  But then you need to do your best to slice all the hard and crunchy stuff as thinly as you can, again to keep things light.  I used my food processor to thinly slice the cabbage, carrots and radishes.  If you have a 2mm or 1 mm slicing disc for your Cuisinart, I would use that.  My new Breville has an adjustable slicing disc, so I turned it to just under 1 mm.  I especially like bitter vegetables like radishes to be on the thin side.  If you don’t have a food processor and your mandolin scares you (I don’t blame you), then just get out your sharpest knife and do your best.  You can even do matchsticks for the radishes and grated carrots.

try to find heirloom carrots

 

Trader Joe's Organic Microgreens

See if you can find beautiful heirloom carrots in purple or yellow and watermelon radishes like the ones here which are so dramatic!  I was able to find such carrots at my farmers market as well as Trader Joe’s.  My Whole Foods has had these radishes for the last three weeks.  Stunning!  They will make you look so good.  Your family and friends will be so impressed with whatever dish is graced with sliced watermelon radishes!  Truth be told however, my favorite component of this salad is the fresh chives.  Light, grassy with a very mild onion flavor, chives are like the most delicate green onions.  I just love them in this salad and others, too.  You know how much I enjoy shallots in my salad dressings, but I don’t add them here because the shallots offer enough of that flavor.  Even if you don’t make this recipe, consider adding chopped fresh chives to your next salad.  I know you won’t be disappointed!

the perfect spring salad | pamela salzman

You can do so much with this salad including adding feta, mint leaves, walnuts, avocado, oranges or kumquats.  There’s plenty of dressing for you to add in any of these.  Speaking of dressing, since there’s nothing in this one that can spoil, feel free to make this well in advance.  I’m sure it would do just fine in the fridge for 2 weeks.  It will firm up though because of the olive oil, so remember to pull it out of the fridge at least 20 minutes before you wish to serve it.

the perfect spring salad | pamela salzman

I hope you have a beautiful holiday, shared with the ones you love!  xoxo

the perfect spring salad | pamela salzman

the perfect spring salad | pamela salzman

the perfect spring salad | pamela salzman

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The Perfect Spring Salad
Author: 
Serves: 6-8
 
Ingredients
  • For the salad:
  • 1 large or 2 small heads butter lettuce, washed, spun dry and leaves torn into bite size pieces (about 16 cups)
  • 1 cup thinly sliced red cabbage
  • 4 radishes, sliced as thin as possible
  • 2 carrots, preferably purple, scrubbed clean and julienned or sliced super thin
  • ½ 1.75 ounce box micro greens
  • 1 bunch fresh chives, chopped
  • For the dressing: (this will provide slightly more than you need, but will allow for a few add-ins)
  • 1 ½ teaspoons Dijon mustard
  • 3 Tablespoons apple cider vinegar, preferably raw
  • ½ teaspoon sea salt
  • Freshly ground black pepper to taste
  • 6-8 Tablespoons unrefined, cold-pressed, extra-virgin olive oil (depending on strength of vinegar)
  • 1 teaspoon raw honey
  • Other additions/substitutions: a few kumquats sliced crosswise, chopped sugar snap peas, thinly sliced fennel, avocado, feta cheese, edible flowers, walnuts, mint leaves, flaky sea salt
Instructions
  1. Place the butter lettuce in a large bowl and layer the remaining ingredients on top.
  2. Place all the ingredients for the dressing in a bowl or screw top jar and whisk or shake to combine.
  3. Drizzle just enough dressing to coat lightly and toss together.  Finish with a sprinkle of flaky sea, if desired.

Coconut-Almond Tart with Strawberries Recipe

When I was a little girl, I loved any holiday where candy was involved.  I was crazy about sugar and my mother didn’t allow many sweet treats in the house, so I really looked forward to those “special occasions.”  Lucky for me, my auntie was all too happy to satisfy my sweet tooth whenever possible.  She was and still is an unbelievable baker as well as a top customer at her local chocolate shop.  You name the holiday, she had the matching sweets, especially on Easter, which was like sugar-on-steroids.  There were small little foil-wrapped bunnies for our baskets, large chocolate boxed bunnies, jelly beans in every color of the rainbow, chocolate eggs and the best one of all — a ginormous chocolate-covered coconut egg.  Imagine a moist, dense, sliceable orb of sweetened coconut covered in milk chocolate — I was obsessed with this confection!  Believe me, I’m not trying to tempt you here.  It was so sickenly sweet, I am sure if I had a bite of it today, I would be nauseous.  Definitely not worth it!

I’m no longer obsessed with that coconut egg (or candy, for that matter.)   But since then, I’ve always associated Easter with coconut, which is funny because it’s really a season-less food.  And in the last decade since I’ve been on the health food path, coconut has found it’s way to me in many forms, none of which is sweetened with sugar nor coated with chocolate-flavored sugar.  Today I rely on unrefined coconut oil, coconut milk, coconut water and unsweetened shredded coconut and my body is much happier with me.  So when I was coming up with a new Easter dessert a few years ago, coconut immediately came to mind.  But since I also celebrate Passover with my husband’s family, I wanted something I could serve on that holiday, too, so no grains or flours allowed.  Lastly, I wanted a delicious dessert that wouldn’t make me feel sick after I ate a slice.  And this is what it really boils down to for me.  I rarely eat sweets and when I do, I’m not looking for dessert to take care of my nutritional needs.   So whereas it’s nice in theory to know I may be getting a few extra minerals from unrefined sweeteners and unprocessed ingredients, I just want a tasty treat that doesn’t make me feel like hell afterwards.  Like this coconut tart!

 

This tart is so delicious and light, but it also happens to be gluten-free, vegan (if you use coconut oil), Passover-friendly, and adaptable to the fruits of the season.  I love making this tart with strawberries now since they are absolutely everywhere and super luscious.  But I’m sure you can picture this like a traditional fruit tart with raspberries, blueberries, kiwis, ripe peaches and/or apricots.  If you don’t like coconut (seriously?), you probably won’t love this, but you can always swap your favorite (hopefully not too toxic) crust for this one.  The coconut custard is very subtle and not overly sweet, so do give it a chance.  For those of you looking to get a jump-start on your holiday baking (I love the way you think), you can definitely make both the crust and the pastry cream 2-3 days in advance and keep both covered in the refrigerator.  You can even wash, dry, and slice your strawberries the day before and keep them covered in the fridge, if it makes your life easier.  It’s best to wait until the day you serve it to spread the cream on top of the crust to avoid it becoming soggy.  Leftovers (what leftovers?) should be kept refrigerated otherwise you’ll run into the same soggy crust issue.  For my other two favorite go-to Easter and Passover desserts, check out my Lemon Ice Torte, which I’ve been making since 1991 (gasp!) and Coconut Macaroons.  With desserts like these, you won’t be tempted by your kids’ Easter baskets!

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Coconut-Almond Tart with Strawberries
Author: 
Serves: 8
 
Ingredients
  • ¼ cup melted coconut oil or unsalted butter plus additional for greasing pan
  • ¼ cup 100% pure maple syrup, preferably Grade A
  • 1 teaspoon pure vanilla extract
  • 1 cup almond meal or almond flour
  • 1 cup shredded unsweetened coconut
  • ¼ teaspoon fine sea salt
  • ½ vanilla bean, halved lengthwise
  • 1 cup unsweetened almond milk
  • ½ cup coconut milk (not light)
  • 1 ½ Tablespoons 100% pure maple syrup, preferably Grade A
  • pinch fine sea salt
  • 2 ½ Tablespoons non-GMO cornstarch, such as Bob’s Red Mill or Rapunzel
  • ⅓ cup cold water
  • 1 dry pint strawberries, sliced
Instructions
  1. Make the crust: Preheat oven to 350 degrees. Generously coat a 9 ½ -inch tart pan with removable bottom with butter or coconut oil. Whisk together coconut oil, maple syrup and vanilla until well blended. In a mixing bowl, combine almond meal, coconut and salt. Add wet mixture to the mixing bowl and stir to combine. It will be quite sticky. Press into bottom and up sides of pan. Bake for 20 minutes, or until golden brown.
  2. Make the filling: Scrape vanilla seeds into a small saucepan, and add pod. Stir in the almond milk, coconut milk, maple syrup and salt. Bring the mixture to a boil over medium heat. Reduce heat to low and simmer for 6 to 8 minutes, stirring occasionally. Discard vanilla pod.
  3. In a small bowl, combine the cold water and cornstarch and whisk until smooth. Pour into the coconut milk mixture and simmer, whisking constantly, until mixture is thickened like pastry cream. Remove from heat and allow to cool. Transfer cream to the refrigerator and chill.
  4. Just before serving, pour custard into crust and spread evenly. Arrange berries decoratively on top and serve immediately. Best kept refrigerated.