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Spring Salad Updated October 11, 2023 Total Time 1 hour 30 minutes Prep Time 1 hour 15 minutes Cook Time 15 minutes Rating Comments Read comments Advertisement Ingredients FOR THE VINAIGRETTE 1 small shallot, finely diced Salt and black pepper cup lemon juice plus 1 teaspoon zest 2 teaspoons Dijon mustard 6 tablespoons extra-virgin olive oil FOR THE SALAD 3 medium red or gold beets, cooked and cut into wedges (see Tips) Salt and black pepper 4 handfuls salad greens, preferably a mix of arugula and lettuce, such as Little Gem or red oak 1 (2-inch) piece daikon radish, or 1 medium watermelon radish, peeled and very thinly sliced 1 bunch small radishes or baby turnips, trimmed and halved 1 medium fennel bulb, cored and thinly sliced 1 bunch asparagus, trimmed, briefly blanched in salted water and cooled (see Tips) 4 eggs, boiled for 7 to 8 minutes, then cooled, peeled and halved 1 cup fresh mixed herbs, such as tarragon, basil, mint or dill Nasturtium or calendula blossoms, for serving (optional) Preparation Step 1 Make the vinaigrette: Put shallot in a small bowl, and add a pinch of salt, the lemon juice and zest, and mustard