Baby Spinach Salad with Lemon Dijon Dressing
Prepared with eggs and fresh herbs, this Baby Spinach Salad is a light, easy to prepare starter or side dish. A tangy Lemon Dijon Dressing keeps it bright and fresh.
- Yield: 6 servings 1x
- Category: salads, side salads, side dishes
- Diet: Gluten Free
- 2 large eggs
- handful of fresh green herbs – parsley, chives, tarragon and/or basil
- 2 tablespoons lemon zest
- 1/4 teaspoon kosher salt, or more to taste
- 1/2 tablespoon Dijon mustard
- 1 tablespoon freshly squeezed lemon juice, or more to taste
- 1/2 cup extra virgin olive oil
- 4 to 6 cups fresh baby spinach, longer stems removed
Hard-boiled eggs – Instant Pot method
- Place wire rack (or steamer basket) in Instant Pot along with 1 to 1 1/2 cups water.
- Place eggs on rack, spacing out as evenly as possible. (I cook 4-6 at a time, refrigerating the extra for another recipe.)
- Seal and cook on high for 7 minutes if eggs were at room temperature, 9 minutes if not.?When timer goes off, release pressure, following the “quick release” method.
- Carefully remove eggs (they will be hot!) and immediately place in a bowl of ice water. Let rest in water until eggs are cold to the touch.
Hard-boiled eggs – traditional method
- In a large saucepan, place eggs in one layer and cover with water. Bring to a boil over high heat.
- Reduce heat to simmer and cook for 6 to 8 minutes (cook for longer time if at higher altitude or eggs weren’t at room temperature).
- Remove pan from heat and leave eggs in hot water for another 3 to 5 minutes.
- Drain and run place eggs in a bowl of ice water until cooled.
Egg and Fresh Herb topping
- Chop the eggs and herbs; mix together in a bowl and season to taste with salt and pepper. Set aside.
Lemon Dijon Dressing
- In a small bowl, mash together the lemon zest and salt (works best with a mortar and pestle, but use a fork if you don’t have one).
- Whisk in the mustard and the lemon juice.
- Slowly whisk in the olive oil.
- Add additional salt, lemon juice and fresh ground pepper to taste.
- Toss the spinach lightly with some of the dressing.
- Either place spinach on a serving platter or divide among 6 individual salad plates; sprinkle egg and herb mixture over the top.
Make ahead: Eggs can be hard boiled up to 5 days in advance and refrigerated. Dressing can be made up to 24 hours ahead, covered and refrigerated.
Keywords: spinach, salad, hard boiled eggs, fresh herbs
© A Well-Seasoned Kitchen ®