Spring Salad with Creamy Shallot & Roasted Garlic Vinaigrette

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Quick Facts:

Serves 4


For Salad:
1 bunch spring lettuces, rinsed and dried completely - about 6 cups
½-lb medium asparagus
1 Tbsp olive oil
salt and pepper, to taste
4 large eggs
4 thick slices of bacon, cooked and chopped
¼-cup toasted chopped pistachios

For Vinaigrette:
4 garlic cloves
½-cup grapeseed oil
3 Tbsp sherry vinegar
1 Tbsp Dijon mustard
1 Tbsp honey
2 Tbsp shallots, finely minced
½-tsp salt
¼-tsp freshly ground black pepper
¼-cup cream


1. Poach garlic in grapeseed oil in a small saucepan until very soft. Remove garlic from oil and smash. Allow oil to cool before proceeding.
2. Combine vinegar, mustard, honey, garlic, shallots, salt and pepper in medium bowl. Whisk until incorporated.
3. Stir in cream.
4. Slowly whisk in oil and taste for seasoning.

1. Bring a medium skillet ½ full of water to a simmer.
2. Preheat oven to 425 degrees. Snap ends off the bottom of the asparagus. Peel the asparagus from the middle to the bottom with a vegetable peeler.
3. Toss the asparagus lightly in olive oil and sprinkle with salt and pepper. Place in a roasting pan. Roast for 4-5 minutes until crisp and tender.
4. Cool slightly while cooking eggs. Salt the simmering water. Crack eggs into a bowl and poach until white is firm and yolks still jiggle, or to taste anywhere from 3-5 minutes. Remove eggs with a slotted spoon and trim if desired.
5. Toss the greens and asparagus with vinaigrette to taste. And top with bacon, pistachios and egg.

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