Looking for the perfect recipe to serve this Easter? You've got to try these edible Easter Baskets! This is NOT your basic side salad.These beautiful 'baskets' are filled with healthy Spring veggies, slathered with a scrumptious vinaigrette and they even have cute little handles! Come on...you have to admit these are pretty adorable!
Easter Basket Salad Cups with Lemon Chive Vinagrette
For the Salad:
2 heads bibb lettuce
3 small golden beets
½ lb haricot verts
½ lb peewee potatoes, boiled and sliced in half
½ lb baby carrots
½ lb grape tomatoes
1 bunch sprouts, such as alfalfa or radish sprouts
¼ lb pecorino romano, shaved
1 small bunch chives
For the Dressing:
2 lemons, juiced
1 tsp Dijon mustard
½ tsp honey
3-4 tablespoons extra virgin olive oil
3 chives, thinly sliced
Sea salt, to taste
Black pepper, to taste
Preheat the oven to 400 degrees.
Place the beets on a baking sheet and roast in the oven until a knife is easily inserted into the center of the beet, about 25 minutes. Remove from the oven, transfer the beets to a bowl and cover with plastic wrap. When the beets have cooled, peel and quarter them and put in a bowl.
Bring a medium pot of salted water to a boil. First blanch the string beans until tender, then the carrots, both for about 3 minutes. Shock to cool in an ice bath and strain. Slice the carrots in half lengthwise. Add both the string beans and carrots to the bowl with the beets. Then add the grape tomatoes.
To make the dressing, whisk together the lemon juice, mustard and honey. Slowly drizzle in the olive oil to make an emulsion; then add the chives and season with salt and pepper.
To assemble the salads, take the small sized inner leaves of the bib lettuce and place on a platter. Dress the beets, potatoes, string beans, carrots and tomatoes with enough vinaigrette just to coat the veggies. Season this mixture with salt and pepper. Line the bottom of each cup with some sprouts to look like the grass in an Easter basket.
Proceed to fill each lettuce cup with a mixture of the dressed veggies and then shave some pecorino over the top. Take a few chives and drape over the cup to look like a handle on a little Easter basket.
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