Salad for Easter (Deviled Egg Vinaigrette!)
Lightly cooked seasonal vegetables and deviled egg salad dressing make this Spring Salad a vibrant part of your Easter menu. Prosciutto and shaved cheese puts it over the top in the best way.
Ingredients
For the Deviled Egg Dressing:
- 4 hard-boiled egg yolks save the whites for the salad
- 3 tablespoons water
- 2 tablespoons honey
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon prepared horseradish
- 1 teaspoon granulated sugar
- ¼ teaspoon paprika
- Pinch of kosher salt and ground black pepper
- ⅓ cup olive oil
For the Salad:
- 1 bunch asparagus
- 8 ounces snap peas
- 1 small shallot thinly sliced
- Zest of 1 lemon grated or thinly sliced
- 1 cup fresh parsley leaves
- 2 ounces Pecorino Romano cheese shaved
- 2 ounces prosciutto torn into bite-sized pieces
- 4 hard-boiled egg whites sliced
Instructions
Make the Deviled Egg Dressing:
- In food processor fitted with knife blade attachment, puree egg yolks, water, honey, vinegar, mustard, horseradish, sugar, paprika and salt and pepper until well combined. With processor running, slowly drizzle in oil until all oil is incorporated. Makes about 3/4 cup dressing.
Make the Salad:
- Heat large pot of salted water to boiling over high heat. Prepare a large bowl of ice water and place it next to the stove.
- Drop asparagus into boiling water and cook 1 to 3 minutes or until asparagus is just tender when pierced with a paring knife. Using tongs, transfer asparagus to ice water.
- Repeat process with snap peas (these should take 1 to 2 minutes to become tender).
- Remove vegetables from ice water and place in clean kitchen towel to pat dry. Cut asparagus stalks crosswise into thirds. If desired, gently open snap peas to expose their insides (this is pretty but not required).
- On large platter, gently toss together shallot, lemon zest, parsley, asparagus and snap peas. Top with cheese, prosciutto and egg whites. Serve drizzled with dressing, or serve dressing on the side.
Notes
- My favorite kitchen gadget for perfect hard boiled eggs is the Cuisinart egg cooker (affiliate link). It makes perfect hard boiled and soft boiled eggs EVERY. SINGLE. TIME. I cannot recommend it enough!
- Add extra herbs if you have them! A little bit of dill, mint or chives would add even more layers of flavor to this fresh side dish.
- To save time on Easter day, prep as much of your salad in advance as possible. See “Storing Spring Salad” below for more info on this.
Calories: 296kcal, Carbohydrates: 15g, Protein: 12g, Fat: 22g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 0.01g, Cholesterol: 146mg, Sodium: 263mg, Potassium: 386mg, Fiber: 3g, Sugar: 10g, Vitamin A: 2079IU, Vitamin C: 41mg, Calcium: 172mg, Iron: 4mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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