Bright Spring Salad with Basil Lemon Vinaigrette

Name: Bright Spring Salad with Basil Vinaigrette
Prep time: 15 min
Total time: 15 min
Yield: 40-6
Ingredients: ⅓ cup tightly packed fresh basil, leaves only; 1 clove garlic, peeled and smashed; ⅓ cup freshly squeezed lemon juice (from about 4 lemons); 2 teaspoon Dijon Mustard; 2/3 cups extra virgin olive oil; Kosher salt and freshly cracked pepper to taste; 5 ounces baby arugula; 2 radishes, thinly sliced; 1 green onion, thinly sliced on a bias; 1 carrot, thinly sliced on a bias; ½ cup frozen peas, thawed and drained of any excess water; ½ cup crumbled feta cheese; ½ cup roasted salted pistachios, roughly chopped

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Bright Spring Salad with Basil Lemon Vinaigrette

I fell in love with basil in salad dressing when I worked at a pizza parlor in Missoula, and haven't stopped making them since. In this salad, the brightness of the vinaigrette pairs beautifully with the crispness of the fresh spring vegetables. You an make substitutions in the vegetables for whatever is available and fresh!

Bright Spring Salad with Basil Vinaigrette

Rated 5.0 stars by 1 users

Servings

40-6

Prep Time

15 minutes

While arugula is a fairly sturdy green, you don't want to assemble this salad more than an hour before serving. If preparing for a picnic, you can assemble the salad up to an hour ahead of time, or leave the dressing on the side.

Author:

Marguerite

Image of Bright Spring Salad with Basil Vinaigrette

Ingredients

For the vinaigrette

⅓ cup tightly packed fresh basil, leaves only
1 clove garlic, peeled and smashed
⅓ cup freshly squeezed lemon juice (from about 4 lemons)
2 teaspoon Dijon Mustard
2/3 cups extra virgin olive oil
Kosher salt and freshly cracked pepper to taste

For the salad

5 ounces baby arugula
2 radishes, thinly sliced
1 green onion, thinly sliced on a bias
1 carrot, thinly sliced on a bias
½ cup frozen peas, thawed and drained of any excess water
½ cup crumbled feta cheese
½ cup roasted salted pistachios, roughly chopped

Directions

Make the dressing: in a food processor or the blending jar of an immersion blender, pulse together the basil, garlic, lemon juice and mustard until well combined. with the food processor running, slowly drizzle in the olive oil a little at a time to create an emulsified dressing. Add salt and pepper to taste.
Assemble the salad: Add the greens to a bowl and toss with about half the dressing. Layer on the other ingredients and toss just once or twice to combine. Drizzle with remaining dressing, season to taste with salt and pepper, and serve.

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Mar 28, 2024
Marguerite Jodry

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