The first spring produce is always a big deal, especially when you have a salad column. To celebrate one of the first spring salads (even if it did briefly snow yesterday), I’m dropping in to share my latest for Food52.
This salad makes the most of spring’s first shoots, tender from new growth and sweet from the frost. There are also smoky roasted red onions (onions are vegetables, too!), caramelized shallots, and a light, lemony aioli that’s great on everything from salads to toast. Get the recipe on Food 52.
I’m a sucker for roasted vegetables and caramelized anything. This is right up my alley. I can’t wait to try!
Hi S Lauren, You and me both! I’m glad you “get” this roasted veg concoction – felt I might be pushing the idea of “salad” a bit on this one. Cheers!
Looks like a lovely light way to cook veg! Perfect on grains too!
Now you have me dreaming up the perfect aioli and grain salad – brilliant, Millie!
Love this! Hopping over to Food52 for the recipe… 😀
YUM this looks fantastic. xo