Spring Greens with Salad Cream

Honey Avocado Egg

This British favorite is a creamy, emulsified egg dressing, perfect for something new to dress up a fresh spring salad. It’s made with a hard-boiled egg yolk and heavy cream for added richness, with Dijon mustard, lemon juice and vinegar to give it a nice kick. Toss the dressing with spring greens and crisp vegetables for a sumptuous salad, then sprinkle on toasted almonds for added crunch. Pickled carrots are included in this salad as well, but you can leave them out if you don’t have them on hand (or substitute a store-bought pickle instead).

By Coco Morante / Photography By Coco Morante | February 25, 2019

Ingredients

SERVINGS: 6 Serving(s)

Salad Cream (makes about 3/4 cup):

1 hard-boiled egg yolk
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon honey
2 tablespoons white wine vinegar
1/4 cup heavy whipping cream
2 tablespoons extra-virgin olive oil
2 tablespoons avocado oil
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper

Salad:

1/2 head oak leaf or green leaf lettuce, leaves torn into bitesized pieces
2 cups arugula
2 cups baby spinach
1 cup sugar snap peas, sliced diagonally
4 radishes, sliced thinly
1/4 cup pickled carrots
1/4 cup toasted slice almonds
Ground black pepper

Instructions

To make the dressing:

Combine all of the ingredients in a wide-mouthed Mason jar. Place an immersion blender in the jar and blend for 15 seconds or so, until smooth and emulsified. Taste for seasoning, adding more salt and/or vinegar if needed. Store the dressing in a tightly lidded container in the fridge for up to 1 week. If the mixture thickens in the fridge, either let it sit out for a bit, or whisk in a teaspoon of water at a time until you get a thick but pourable consistency.

Preparation

Toss the lettuce, arugula, spinach, snap peas, radishes and carrots with the dressing, starting with ¼ cup of dressing and adding more to taste. Top with almonds and a few grinds of black pepper and serve right away.