Make this Simple Spring Salad
This spring salad recipe is a creation by Lindsay’s Feast. The website’s founder, Lindsay, shared that this salad is an annual staple for her and can be easily adapted to what’s available. The mozzarella can be substituted for feta or parmesan, for example, or thinly sliced courgettes can replace the fennel.
A simple recipe that celebrates what the new season has on offer. At Mirabeau Wines, we like the fresh, light flavours of this salad, and paired with a glass of our Classic Provence rosé it’s magic.

Simple Spring Salad
Easy and fresh - enjoy!
Ingredients
For the Salad:
- handful of Asparagus tips blanched and shocked
- 100 g (3.5 oz) Shelled Peas blanched and shocked, frozen is fine
- 1 Fennel Bulb quartered, cored and shaved on a mandolin
- big handful of Salad Leaves pea shoots, watercress,spinach
- 1 ball Mozzarella or Burrata
- 1/2 Lemon for zest
- Microgreens or fresh herbs such as mint, tarragon or dill
For the Dressing:
- 125 ml (1/2 cup) Extra virgin olive oil
- 3 tbsp White wine vinegar
- 1 tbsp Dijon Mustard
- 1/2 tbsp Honey
- pinch of Salt
- Freshly ground black pepper
Instructions
- Start by making the dressing. Whisk all the ingredients together in a jug or jar. (You may have more than you need, but it will keep for up to 5 days in the fridge.)
- Toss the asparagus, peas, fennel and salad leaves with just enough dressing to coat them.
- Tumble into a bowl or platter.
- Tear up the mozzarella and scatter over the salad, followed by the fresh herbs and microgreens.
- Grate the lemon zest over top and finish with another drizzle of the dressing.
- Serve straight away with a glass of deliciously dry Classic Provence rosé
Notes
Optional extras/substitutes: steamed jersey royals or new potatoes, shaved courgettes, shaved carrots
Tried this recipe?Let us know how it was!
More Salad Recipes
Charred Peach, Asparagus, Mozzarella and Prosciutto Salad
Anna created this recipe to pair with the beautiful Etoile Rosé. A fresh and summery salad that’s ideal as a starter or light main course, and takes just 5 minutes to prepare. Omit the prosciutto for a vegetarian option.
Check out this recipe
Lobster Salad with a Blood Orange Dressing
Quick to prepare this seafood salad is a tangy summer dish.
Check out this recipe
Salad with fine herbs (salade avec fine herbes)
This green salad with its soft leaves and fresh herbs is the perfect complement to a savoury fricassee (or any meat or egg main course).
Check out this recipe
Tuna, Fennel, and Potato Salad
This is an easy salad to make. We served it at room temperature on a hot summer day, but it is lovely when it is still warm in cooler temperatures.
Check out this recipe
Warm Goat Cheese Salad with Honey Mustard Dressing
This salad is quick to prepare. Use fresh, local ingredients, where possible. Enjoy for lunch or divide into smaller portions and serve as a starter course.
Check out this recipe
Zaalouk d’Aubergine Spiced Eggplant Salad from Morocco
Serve this side dish at room temperature with other salads such as the carrot salad with slow-cooked meat or a tagine.
Check out this recipe
Salade Niçoise
My version of this meal-sized salad from Nice for the purists and the rest of us.
Check out this recipe
Watermelon, Melon and Feta Cheese Salad
This recipe serves 4-6 people. It is refreshing balance of sweet and salty. Serve alongside some barbequed meat or fish for an easy summer dinner.
Check out this recipe
Tags:Salads
No Comment