DIY Spring Salad Board

• Produce

  • 1 Endive
  • 1 Haricot vert or green beans
  • 1 Lemon, wedges
  • 1 Parsley, leaves
  • 1 Radishes
  • 1 Rainbow carrots
  • 1 Spinach

• Condiments

  • 2 tsp Dijon mustard
  • 1 tbsp Lemon juice, fresh
  • 2 tbsp Mayonnaise

• Baking & Spices

  • 1/4 tsp Kosher salt
  • 1 Pinch Kosher salt and ground black pepper
  • 1 Sea salt, flaky

• Oils & Vinegars

  • 6 tbsp Olive oil, Extra Virgin
  • 1/4 cup Red wine vinegar

• Dairy

  • 1/2 cup Buttermilk
  • 1/4 cup Greek yogurt
  • 3/4 cup Parmigiano-reggiano, grated
  • 1 cup Parmigiano reggiano

• Other

  • Asapragus, blanched
  • 1/2 teaspoon coarsley ground black peppercorns

Found on foxeslovelemons.com

Ingredients

• 1/2 cup buttermilk
• 1/4 cup Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon fresh lemon juice
• 1/3 cup grated Parmigiano Reggiano
• 1/2 teaspoon coarsley ground black peppercorns
• 1/4 teaspoon kosher salt
• 1/2 cup grated Parmigiano Reggiano
• 6 tablespoons extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 teaspoons Dijon mustard
• Pinch of kosher salt and ground black pepper
• 1 cup shredded Parmigiano Reggiano
• Asapragus, blanched
• Endive, quartered
• Haricot Vert or Green Beans, blanched
• Radishes, thinly sliced
• Rainbow Carrots, blanched
• Lemon wedges
• Parsley Leaves
• Spinach, Watercress, Arugula or Mixed Greens
• Flaky Sea Salt

Directions

• Make the Parmigiano Reggiano-Peppercorn Dressing: In small bowl, whisk buttermilk, yogurt, mayonnaise, lemon juice, cheese, pepper and salt until well combined. Makes about 1-1/4 cups; refrigerate up to 3 days before using. Make the Parmigiano Reggiano Vinaigrette: In small bowl, whisk cheese, oil, vinegar, mustard, salt and pepper until well combined. Makes about 1 cup; refrigerate up to 3 days before using. Make the Parmigiano Reggiano Fricos: Preheat oven to 375 degrees F. Line 2 rimmed baking pans with parchment paper. Drop cheese by tablespoonful onto baking pans, 3 inches apart. Gently tap down mounds of cheese to spread slightly. Transfer to oven and bake 9 minutes or until crisp. Makes 16 fricos. To serve, arrange asparagus, endive, haricot vert, radishes, carrots, lemons, parsley and spinach on large platter and sprinkle with sea salt. Add dressings and fricos to platter and let guests assemble their own salads.