Spring Salad with Fennel and Eggs

Spring Salad with Fennel and Eggs

Prep Time


Cook Time


Serving Yield


This Spring Salad with Fennel and Eggs is a beautiful addition to any spring brunch or Easter table.  It’s made with shaved asparagus, fennel, and radishes, crunchy pistachios, silky goat cheese, and jammy eggs.  The dressing is to die for.


Creamy Tarragon Dressing
3 heaped Tbsps fresh tarragon leaves
1 clove garlic peeled
1/4 cup sour cream
2 Tbsp yogurt
juice of 1/2 lemon
pinch of salt and pepper

2 small heads of spring lettuce I used oak leaf and Freckles lettuces.
1 small head of fennel trimmed and sliced paper thin
6 radishes sliced paper thin
3-4 stalks of asparagus trimmed and shaved into thin strips with a vegetable peeler
1/4 red onion sliced paper thin
3 hard cooked eggs sliced in half lengthwise
1/4 cup soft goat cheese crumbled
1/2 cup pistachio nuts


Step 1

To make the dressing, put all the ingredients in a small food processor and process until smooth and creamy. Taste it to adjust any of the flavors. Pour into a small jar and refrigerate until needed. This can be done up to a day or two in advance, it just gets better! Double or triple the recipe for larger amounts.

Step 2

Slice off the core ends of the heads of lettuce and wash and dry the leaves well. I like to keep them whole for this salad. Arrange them in a wide shallow salad bowl, covering the whole surface of the bowl.

Step 3

Arrange the rest of the ingredients on top of the lettuce. Season with fresh cracked black pepper, and drizzle with the dressing just before serving.