When the crocus, daffodils, and tulips push through the earth, harbingering the beginning of spring, I love fresh dinner salads to mark the new season.
In New England, our long, harsh winters are a distant memory stored away along with winter coats, hats, scarves, and boots. And the time to lighten up our meals.
Serve with fresh bread and olive oil for dipping.
1 Bib lettuce head, washed and broken into pieces
1 bunch asparagus, roasted
3 hard-boiled eggs, peeled and sliced into halves
1/2 cup tri-colored tomatoes, sliced
1 cucumber, peeled and sliced
1/2 cup Kalamata olives pitted, Mezzetta
1/2 cup Castelvetrano pitted, Mezzetta
1/2 cup marinated mushrooms, Cento
1 can(5 oz.) Italian tuna in olive oil, Genova
1/2 cup Ciliegine Mozzarella, BelGioioso
¼ cup white wine vinegar
2 tablespoons Dijon mustard
1 teaspoon dried oregano
1 clove of garlic, minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup olive oil
2 tablespoons fresh lemon juice
Place Bib lettuce on a large plate. Arrange the following 9 ingredients on the top of the Bib lettuce.
Combine ingredients for the vinaigrette in a salad shaker. Vigorously shake to combine. Serve with salad.