Can I Make This Easter Salad Ahead of Time?

Yes! You can prep most of the ingredients ahead of time: Dressing : Make 1-2 days in advance; store in the fridge. Blanched veggies : Keep chilled in a sealed bag for up to 1 day. Eggs, shallots, cheese : Prep and store separately the day before. Assemble the salad just before serving for the best freshness.

What Can I Substitute for Pecorino Romano Cheese?

If you don’t have Pecorino Romano , try: Parmesan: Milder but still delicious. Grana Padano: A slightly nutty alternative. Crumbled feta: Adds a tangy twist!

Can I Make This Salad Vegetarian?

Absolutely! Simply omit the prosciutto and consider adding: Toasted almonds or walnuts for crunch Chickpeas or white beans for protein Extra cheese or avocado for richness

What Other Proteins Can I Add?

Want to turn this into a main course ? Try adding: Grilled chicken or shrimp Seared salmon Hard-boiled eggs or chickpeas for a vegetarian option

How to Store Leftovers?

Without dressing: Store in an airtight container for up to 2 days . With dressing: Best eaten the same day to avoid sogginess. Dressing: Store separately in the fridge for up to 3 days .

What to Serve with Easter Salad?

This salad is the perfect side dish for Easter dinner . Pair it with: Baked ham or roast lamb Quiche or vegetable lasagna Fresh crusty bread and white wine

Easter Salad Recipe

Description

A vibrant Easter salad packed with seasonal veggies, a deviled egg-inspired dressing, and a touch of prosciutto for extra flavor.

Ingredients

Scale

4 hard-boiled egg yolks
3 tbsp water
2 tbsp honey
2 tbsp red wine vinegar
1 tbsp Dijon mustard
1 tbsp prepared horseradish
1 tsp granulated sugar
1/4 tsp paprika
Pinch of kosher salt and black pepper
1/3 cup olive oil
1 bunch asparagus, trimmed
8 oz snap peas
1 small shallot, thinly sliced
Zest of 1 lemon
1 cup fresh parsley leaves
2 oz Pecorino Romano cheese, shaved
2 oz prosciutto, torn into pieces
4 hard-boiled egg whites, sliced

Instructions

In a food processor, blend egg yolks, water, honey, vinegar, mustard, horseradish, sugar, paprika, salt, and pepper.
Slowly drizzle in olive oil while blending until creamy. Refrigerate.
Bring a large pot of salted water to a boil. Blanch asparagus for 1-3 minutes, then transfer to an ice bath.
Repeat blanching with snap peas for 1-2 minutes, then ice bath.
Pat asparagus and snap peas dry, then cut asparagus into thirds.
Arrange shallots, lemon zest, parsley, asparagus, and snap peas on a platter.
Top with shaved cheese, prosciutto, and sliced egg whites.
Drizzle with Deviled Egg Dressing before serving or serve it on the side.

Notes

Dressing can be made 1-2 days ahead. Blanched veggies, eggs, and cheese can be prepped a day in advance. Assemble salad just before serving for best freshness.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Salad
Method: Blanching
Cuisine: Spring Seasonal

Nutrition

Serving Size: 1 plate
Calories: 320
Sugar: 5g
Sodium: 450mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 4g
Protein: 18g
Cholesterol: 120mg

Keywords: Easter salad, deviled egg dressing, spring salad, fresh vegetables