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.