Herbed Spring Salad With Egg and Walnuts

Name: Herbed Spring Salad With Egg and Walnuts
Total time: 20 min
Yield: 4 servings
Ingredients: 2 tablespoons finely diced shallot; 1 tablespoon Dijon mustard; 1 tablespoon red wine vinegar or sherry vinegar; 3 tablespoons lemon juice, plus more to taste; 1/2 teaspoon grated garlic (from 2 small cloves); Kosher salt and black pepper; 1/4 cup walnut oil or extra-virgin olive oil; 6 ounces/4 cups lightly packed watercress or, preferably, a mixture of zesty salad greens; 3 medium golden beets, cooked, peeled and cut in wedges; 1/2 cup thinly sliced red radish (6 to 8 medium radishes); 1/2 cup thinly sliced turnip (or use small kohlrabi or watermelon radish); 1/2 cup thinly sliced celery heart, plus tender leaves (from the center of 1 celery head); Kosher salt and black pepper; 2 tablespoons roughly chopped dill; 2 tablespoons tarragon leaves; 4 (7-minute) boiled eggs; 1 cup toasted walnut halves

By David Tanis

Total Time: 20 minutes
Rating: 4(503)
Notes: Read community notes

This bright, herby, fresh-tasting salad makes a very nice accompaniment to a pan-fried breaded pork chop. Cooked beets (preferably golden) thinly sliced radishes, celery and turnips are dressed, then tossed with a mixture of zesty salad greens — use a combination of watercress, dandelion, curly endive, escarole, radicchio, mizuna, spinach, or red sorrel leaves. The components can be prepared in advance, but wait until the last minute before dressing and serving.

Featured in: A Stirring Spring Menu, Fit for a Celebration

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Ingredients

Yield:4 servings

For the Vinaigrette

2tablespoons finely diced shallot
1tablespoon Dijon mustard
1tablespoon red wine vinegar or sherry vinegar
3tablespoons lemon juice, plus more to taste
½teaspoon grated garlic (from 2 small cloves)
Kosher salt and black pepper
¼cup walnut oil or extra-virgin olive oil

For the Salad

6ounces/4 cups lightly packed watercress or, preferably, a mixture of zesty salad greens
3medium golden beets, cooked, peeled and cut in wedges
½cup thinly sliced red radish (6 to 8 medium radishes)
½cup thinly sliced turnip (or use small kohlrabi or watermelon radish)
½cup thinly sliced celery heart, plus tender leaves (from the center of 1 celery head)
Kosher salt and black pepper
2tablespoons roughly chopped dill
2tablespoons tarragon leaves
4(7-minute) boiled eggs
1cup toasted walnut halves

Ingredient Substitution Guide

Preparation

Step 1
Make the vinaigrette: Put shallots in a small bowl. Add mustard, vinegar, 3 tablespoons lemon juice and the garlic. Stir together, and add a pinch of salt and pepper. Whisk in the walnut oil. Set aside for a few minutes, then taste and adjust lemon juice and salt.
Step 2
Wash and dry the salad greens. Tear large leaves into smaller pieces, if desired. Wrap in a clean towel and refrigerate if not serving immediately.
Step 3
Just before serving salad, put beet wedges in the bottom of a wide salad bowl. Add the radish, turnip and celery. Season with salt and pepper. Add dill, tarragon and half of the vinaigrette. Toss gently to coat.
Step 4
Add the salad greens and combine to distribute sliced vegetables evenly. Cut eggs in halves or quarters, and arrange over salad. Scatter walnuts over the top. Drizzle with the remaining vinaigrette.

Ratings

4 out of 5

503 user ratings

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Cooking Notes

Elizabeth Montague3 years ago

I love the honey-like texture of soft-cooked eggs and their colour, molten gold. And so I cooked them for a mere five minutes and they flowed over the greens and nuts and oil without any sloppiness and it was perfect.

Darby3 years ago

Agreed with Todd, this is a 1 hour recipe. Delicious and was raved about by everyone at dinner. Wash and scrub beets, cut into sixths, toss with olive oil and kosher salt, roast at 375 for 45 min, allow 5-10 minutes to rest and cool before constructing salad, didn't bother to peel. Couldn't find turnip, subbed parsnip. I would recommend doubling the dressing because it is that good! You will want more for another day.

Barbie3 years ago

I had only red beets so I let them sit separately in a bit of dressing so as not to “pink up” the whole salad. I put them on interspersed with the eggs. This was fantastic with a big piece of lightly breaded fried tilapia on top and drew raves from my husband and brother served that way.

Barbara3 years ago

I used toasted sesame seeds with sesame oil in the dressing, as I did not have walnut oil. Lacking tarragon leaves, I substituted a little fresh oregano from my own plant. Yummy!

Janet3 years ago

Too much of a melange of textures and flavors for my taste. Focusing on the greens and fresh herbs, with that tangy dressing, would have suited me better. And saved some time.

Hayley S.3 years ago

Oh my do I feel classy eating this right now. I don't have patience to roast a few beets so boiled them. Was a great way to get rid of some old celery, just cut a few stalks in lieu of hearts. Used some frozen old dill and shredded it into the vinaigrette. Who knew raw turnips were delicious?!?!? I would def serve this at a dinner party or date at home. Beautiful, healthy, and delicious!

Hannah2 years ago

I love this recipe, and it screams "Spring" to me. The dressing is perfect. Don't omit the herbs (though I often sub parsley for the tarragon, as I'm more likely to have it on hand). The walnuts and celery are my favorite parts. I've used red beets with good result (they do color the salad a bit). I often leave out the turnip.

Angela3 years ago

As someone who doesn’t love salads, this was really good! I loved the variety of textures and flavors. I subbed a frozen mix of parsnips, carrots, and beets that I roasted for the fresh golden beets and turnips that I was unable to find. The dressing was simple and tasty. The herbs were must haves and I loved the crunch from the walnuts.

heather4 months ago

So delicious and felt special with all the subtle flavors. browned the walnuts in a tidge of butter to up the flavor ante. So good.

Joy1 year ago

I used Fresh Blue Eggs, they were delicious. I also roasted my golden beets in my air fryer, wrapping each in foil after coating with olive oil, salt and pepper. Perfect!

danvillerose2 years ago

I could drink this dressing - so tasty!! Did not have beets; used thinly sliced hakurai turnips (like big white radishes), red radishes, celery, and dill, mixed with spinach. Walnuts add even more nice crunch. Need a baguette next time to sop up more dressing!

Alice Kaiser2 years ago

I plan on making this as a composed salad, to avoid the frustration of chasing ingredients of different heft. It sounds like a delicious combination.

Hannah2 years ago

Hayley S.3 years ago

Angela3 years ago

Rebekah3 years ago

Made as written and thought it was only ok.

Park Slope3 years ago

Extremely beautiful and delicious! I skipped the beets and turnips and used balsamic vinegar rather than red wine, due to lack of ingredients. It was still great and my family ate every scrap. I doubled the vinaigrette per commenter suggestions and look forward to making this spring salad a couple more times!

Rebecca3 years ago

This was delicious and very springy! I added buratta on top for some extra calories and protein and it was lovely and filling. Will definitely make again!

Tm3 years ago

use more beets, eliminate garlic

Tm3 years ago

use beets instead of turnips; more beets

Simona Benenati3 years ago

Loved this recipe! I had extra pecans so I used those instead of walnuts. Definitely an upgrade if you have some!

Julia3 years ago

Didn’t have walnut oil followed other comment used sesame - a very nice salad made it with the breaded fried pork chops as suggested - excellent dinner

Tina Schaefer3 years ago

This was truly delicious! I did everything according to directions and savored every bite. First time I’d ever eaten raw turnips. I’m a fan now. I’ll make this again soon ! I agree with comment about doubling dressing. It’s addictive.

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