This is a beautiful, nutritious and delicious spring salad platter that could easily be tossed together in a large bowl instead. Rather than a proper recipe, consider this inspiration via approximations as I didn’t measure ingredients very specifically. But they all worked so nicely together, I had to share!
- A few small bunches of little gems lettuce
- A few handfuls of sprouted microgreens
- About 4 medium beets peeled, sliced thin (tossed with a little olive oil, laid out on a tin foil-covered baking sheet and roasted about 7 min. per side at 350 degrees)
- About one and a half medium red-fleshed potatoes cooked whole and then sliced thin (or other colorful potato, sweet or otherwise) (covered with cold water in a pot, brought to boil while covered, simmered uncovered until tender to the touch with a fork, cooled in a bowl of cold water)
- 1 can white beans, rinsed and drained
- A handful of calvestrano olives, sliced
- 2 green onions / scallions, thinly sliced
- A few springs of fresh herbs (dill and chives), roughly chopped
I made a secret recipe shared by a dear friend that is a lemony-dijon-caesery blend to be drizzled on top of servings — but some good olive oil, fresh lemon juice, salt and pepper would be lovely. Or anything you prefer or have on hand, really.