The Spring Salad, Of Spring Salads
+ A COOKBOOK GIVEAWAY!
G’day!
How’s your week been?
Keeping it short and sweet today–-I’ve got a simple, seasonal spring salad for you that is a keeper.
Inspired by a night out with my friend Holly at II Buco Alimentari & Vineria, after an event nearby at the home and interiors store Nickey Kehoe. It was one of those perfect spring evenings when you realize why you live in New York, and why you love it so much. We sat at the bar next to charming drippy candles, drank wine, and ate all the usual suspects: antipasti, this salad, pasta, and affogato. Then went home so happy.
My mum and stepdaughter both made this salad last week, and it was a hit for both.
What to Serve with This Salad?
Check out the full menu. They had me at Amaro Flights.
If you come to NYC, add Il Buco to your list. In the meantime, head to the farmers market, give the middle finger to the root vegetables, and buy the ingredients to make this salad.
Spring Salad with Snap Peas, Cucumber, Labneh & Parmigiano
Perfect alongside grilled fish, chicken, or before a simple pasta.
Serves: 6
Ingredients
1¼ cups (9oz/250g) labneh
Zest of 1 lemon
4 tablespoons lemon juice, divided
4 tablespoons extra-virgin olive oil, divided
Salt and freshly ground black pepper
2 teaspoons honey
1 teaspoon Dijon mustard
4 cups (10oz/300g) fresh sugar snap peas
4 cups arugula
6 Persian cucumbers
½ cup dill fronds
Parmigiano-Reggiano, shaved
Flaky salt
Directions
Make labneh mixture: In a small mixing bowl, combine labneh, zest, 2 tablespoon lemon juice, 1 tablespoon oil. Season with salt and pepper.
Make dressing: In another small mixing bowl, whisk together the remaining 2 tablespoons lemon juice and 3 tablespoons oil, honey, and Dijon mustard. Season with salt and pepper.
Prepare greens: Wash and dry all greens. Trim snap peas, and slice diagonally in thirds. Release a handful of peas for garnish. Using a mandolin, slice the cucumbers lengthwise, into thin ribbons.
Assemble: This can be served on 6 small side plates or a platter. Swish a generous spoonful of the labneh mixture over the bottom. Lay the arugula on the labneh, then curl and arrange the cucumber ribbons on top. Add the snap peas, stacking them to create height, and scatter a handful of loose peas around the plate for prettiness. Sprinkle with dill fronds and Parmigiano shavings. Drizzle with dressing, then finish with cracked pepper and flaky salt.
Did you know Il Buco started as an antique store? Back in 1994, owner Donna Lennard began serving food out of her shop on Bond Street in NoHo. Fast-forward to today, and she’s built it into a beloved brand, with multiple restaurants and offshoots–including Il Buco Vita, a homewares store that’s a danger to the credit card. (Take a peek—I want everything.)
I use Il Buco’s first cookbook all the time, and now there’s a new one: Il Buco: Trent’anni.
Want to win a copy? Share this post with a friend and leave a comment telling me what recipe you’d love me to develop for you. Winner will be drawn end of May.
Coming this month for paid subscribers: Mother’s Day tablescape design, giveaways, Odette’s favorite caftans to cook and live in this summer, and weekly simple recipes.
I am one thousand percent making this. You’re a legend Odette!
Yummm! I’m going to make this salad tonight!!!!