SPRING SALAD WITH DEVILED EGG VINAIGRETTE
This is a wonderful spring salad that would be perfect for your Easter brunch or dinner table. Deviled Eggs are a natural for Easter and this recipe takes advantage of that by combining their flavor and richness in a tangy vinaigrette. Radishes are available year round but are in their peak season April through July. While tender asparagus and pea shoots are delicious seasonal additions to this salad. Extra vinaigrette keeps well refrigerated for up to 1 week.
4 hard boiled egg yolks (use only 2 for dressing), reserve 4 egg whites for salad
4 T rice wine vinegar
2 T country style Dijon mustard
½ t paprika
1 ea shallot, minced
1 clove garlic, minced
¼ C Extra virgin Olive Oil
2 ea Boston or Bibb lettuce, washed and leaves torn into bite-size pieces
4 ea radishes, thinly sliced
½ # asparagus stalks, blanched and thinly sliced
2 C pea shoots
4 ea reserved egg whites
Prepare the vinaigrette: In a food processor or using an immersion blender, puree the egg yolks, shallot, garlic, Country-style Dijon, paprika and rice wine vinegar. With processor going, slowly add the oil until the oil is incorporated and dressing is emulsified. Adjust salt and pepper. Set aside.
Prepare salad: In a large serving bowl toss together the lettuce, radishes, asparagus and pea shoots. Dress lightly with prepared vinaigrette. Garnish salad with egg whites and serve.