June Salad: A Symphony of Spring Flavors

I have vivid memories of spending summers at my grandmother’s farm, where the first strawberries of June signaled the arrival of warmer days and the promise of simple, delicious meals. The air was always thick with the scent of freshly turned earth and blossoming fruit trees. One afternoon, Grandma gathered me and my cousins and tasked us with collecting the freshest produce from her garden for a salad. We returned, arms laden with greens, radishes, and, of course, those ruby-red strawberries. That salad, tossed with a simple vinaigrette, remains etched in my memory as the purest taste of June, a celebration of the season’s bounty.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 2 minutes
• Total Time: 32 minutes
• Servings: 6-8
• Yield: 6-8 servings
• Dietary Type: Gluten-Free

Ingredients

Salad:

• 1 lb fresh green beans
• 1 bunch radishes
• 1 lb fresh peas, in their pod
• 8 ounces mixed baby greens (beet greens, arugula, mache, romaine, frisee, and mixed)
• 1 bunch fresh skinny asparagus
• 1⁄2 cup fresh tarragon, chopped

Dressing:

• 1 cup fresh strawberries, trimmed
• 1 shallot, peeled & sliced
• 2 tablespoons balsamic vinegar
• 1⁄4 cup extra virgin olive oil
• Salt & pepper to taste

Equipment Needed

• Large bowl
• Colander
• Salad spinner or clean kitchen towels
• 4-quart pot
• Blender
• Salad plates

Instructions

1. Begin by prepping the green beans. Trim both ends off of the green beans and soak them in salted water to help remove any dirt.
2. Prepare the radishes. Trim and scrub the radishes thoroughly. Slice them thinly using a sharp knife or a mandoline for even slices.
3. Shell the peas and soak them in salted water. This also helps to clean them and keeps them plump.
4. Prepare the mixed baby greens. Soak the lettuces in a large bowl of cold water. Swish the greens around to dislodge any dirt or grit. Pick out the lettuce and put it into a large colander. Rinse the bowl to remove any remaining sediment. Rinse the lettuce again. Repeat this process until the water left in the bowl after picking out the lettuces is clean. Rinse the lettuces one more time, drain thoroughly, and dry them using a salad spinner or by patting them dry with clean kitchen towels. It’s crucial to remove as much excess water as possible to prevent a soggy salad.
5. Trim the ends of the asparagus and soak them in salted water. This will help to remove any dirt and keep them crisp.
6. Bring a 4-quart pot of salted water to a boil over high heat. Add the peas and cook for 2 minutes. This quick blanching will brighten their color and slightly soften them.
7. Drain the peas immediately in a colander. Rinse them in cold water to stop the cooking process. Drain them again and dry thoroughly.
8. Drain the green beans and cut them and the asparagus into approximately 1-inch pieces. Dry them well with paper towels to ensure the dressing adheres properly.
9. Make the strawberry vinaigrette. In a blender, combine all the dressing ingredients: the trimmed strawberries, shallot, balsamic vinegar, and extra virgin olive oil. Puree until smooth.
10. Taste the dressing and adjust the seasoning as necessary with salt and pepper. You may want to add a touch of honey or maple syrup if you prefer a sweeter vinaigrette.
11. To assemble the salad, gently toss the mixed lettuces with the chopped tarragon in a large bowl. Divide the dressed greens among individual salad plates.
12. Scatter the green beans, asparagus, radishes, and peas evenly over the bed of greens on each plate.
13. Drizzle each salad generously with the strawberry vinaigrette. Serve immediately to enjoy the freshest flavors and textures.

Expert Tips & Tricks

• Chill Your Plates: For an extra touch of elegance, chill your salad plates in the refrigerator for about 30 minutes before assembling the salad. This helps keep the greens crisp and the salad refreshing.
• Prepare Ahead (Partially): You can prep most of the components of this salad ahead of time. The greens can be washed and dried, the vegetables blanched and chopped, and the vinaigrette made a day in advance. Store each component separately in the refrigerator until ready to assemble.
• Strawberry Selection: Choose ripe, fragrant strawberries for the dressing. The sweeter and more flavorful the strawberries, the better the vinaigrette will be. If your strawberries are not very sweet, consider adding a teaspoon of honey or maple syrup to the dressing.
• Tarragon Tip: Tarragon can be overpowering, so start with a small amount and add more to taste. If you don’t have fresh tarragon, you can substitute with other fresh herbs like chives or parsley, but the flavor profile will be different.
• Adjusting the Vinaigrette: If the vinaigrette is too tart, add a touch of honey or maple syrup. If it’s too thick, add a tablespoon of water at a time until it reaches the desired consistency.
• Toasting the Greens: A few minutes in the dryer for the greens will ensure maximum crispness!

Serving & Storage Suggestions

Serve the June Salad immediately after assembling to enjoy the vegetables at their peak freshness and crispness. This salad is best served as an elegant starter or a light lunch. It pairs well with grilled chicken, fish, or a crusty baguette.

Leftovers can be stored, but the salad is best consumed as soon as possible. The dressed greens will wilt over time. Store any remaining vinaigrette separately in an airtight container in the refrigerator for up to 3 days. It may thicken slightly, so allow it to come to room temperature before using, and whisk it well.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	211.8 kcal	N/A
Calories from Fat	N/A	43%
Total Fat	10.1 g	15%
Saturated Fat	1.5 g	7%
Cholesterol	0 mg	0%
Sodium	26.6 mg	1%
Total Carbohydrate	25.4 g	8%
Dietary Fiber	9.1 g	36%
Sugars	7.6 g	N/A
Protein	9.1 g	18%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegan Variation: This salad is naturally vegan.
• Different Greens: Feel free to use any combination of your favorite greens. Spinach, butter lettuce, or even kale can be substituted for some or all of the mixed baby greens.
• Add Cheese: If you’re not vegan, crumbled goat cheese or feta cheese adds a lovely tangy flavor.
• Nuts and Seeds: Toasted almonds, pecans, or pumpkin seeds add a satisfying crunch.
• Grilled Vegetables: For a heartier salad, grill the asparagus and green beans before adding them.
• Berry Swap: If you don’t have strawberries, raspberries or blackberries can be used in the vinaigrette.
• Citrus Vinaigrette: Substitute the balsamic vinegar with lemon or lime juice for a brighter, more citrusy vinaigrette.

FAQs (Frequently Asked Questions)

Q: Can I make the vinaigrette ahead of time?
A: Yes, you can make the vinaigrette up to 3 days in advance and store it in an airtight container in the refrigerator. Allow it to come to room temperature before using and whisk well.

Q: Can I use frozen peas instead of fresh peas?
A: While fresh peas are preferred for their flavor and texture, you can use frozen peas in a pinch. Thaw them completely before adding them to the salad.

Q: How do I prevent the greens from getting soggy?
A: Make sure to dry the greens thoroughly after washing them. A salad spinner works best, but you can also pat them dry with clean kitchen towels. Don’t dress the salad until just before serving.

Q: Can I add protein to this salad?
A: Absolutely! Grilled chicken, fish, tofu, or chickpeas would all be excellent additions to make this salad a more substantial meal.

Q: What if I don’t have fresh tarragon?
A: If you don’t have fresh tarragon, you can substitute with other fresh herbs like chives or parsley, or use a pinch of dried tarragon, but the flavor profile will be different.

Final Thoughts

I hope you enjoy this vibrant and flavorful June Salad as much as I do. It’s a beautiful way to celebrate the bounty of the season with the freshest ingredients. Don’t be afraid to experiment with different vegetables and herbs to create your own unique version. If you make this salad, I’d love to hear about your experience and any variations you try! Consider pairing it with a chilled glass of rosé or a light white wine for the perfect summer meal. Happy cooking!