Atrio Spring Vegetable Salad Recipe

Atrio Spring Vegetable Salad
This beautiful vegetable salad captures the taste of spring perfectly.
Serves 4

Recipe from Executive Chef Gerron Douglas at the Conrad New York

Atrio Spring Vegetable Salad

Spring Onion Vinaigrette

10 spring onions (green tops removed)
1 cup chardonnay or champagne vinegar
2 cups grapeseed oil
2 tablespoons butter (oil can be a substitute)Kosher salt to taste

• In a sauté pan, melt the butter over medium heat and add the spring onions.
• Cook the spring onions until soft and translucent, approximately 10 minutes. Allow to cool.
• In a blender add cool spring onions and vinegar and puree.
• Drizzle grapeseed oil into spring onion puree while blender is on high speed, creating an emulsion.
• Season to taste with kosher salt and reserve refrigerated for up to 5 days.


½ cup fiddlehead ferns (trimmed and blanched)
½ cup fresh garbanzo beans (peeled and blanched)
½ cup English peas
½ cup fava beans (peeled, blanched, skin removed)
½ cup sugar snap peas (trimmed and blanched)
½ cup asparagus (standard size, blanched, bias cut)
¼ cup Jerusalem artichokes (scrubbed and shaved thin)
¼ cup Easter egg radish or breakfast radish (shaved thin)
1 quart frisée (trimmed and washed)
1 pint mache greens
1 cup spring onion vinaigrette

• In large mixing bowl, combine fiddleheads, garbanzo beans, peas, sugar snaps, fava beans and asparagus. Gently toss vegetables with 2/3 of the spring onion vinaigrette. Season with Kosher salt to taste.
• In a separate mixing bowl, toss the frisée with the remaining vinaigrette. Season with Kosher salt to taste.
• After the vinaigrette has been incorporated into the frisée, gently fold in the mache.
• To serve, place the spring vegetable mixture in the bottom of a vessel and top with frisée and mache. Garnish with radish and artichokes.
• Serve immediately.


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Rona Berg

Rona Berg

Editor-In-Chief at Organic Spa Magazine
Editor-in-chief of Organic Spa Media, longtime journalist and best-selling author of Beauty: The New Basics and Fast Beauty: 1000 Quick Fixes (Workman Publishing), Rona Berg is the former Editorial Director of ELLE and Deputy Style Editor for the New York Times Magazine. She has been cited as an industry expert by Huffington Post, Fox News and New York Magazine and contributed to and been quoted in dozens of publications. Berg co-chairs the Personal Care Committee of the non-profit Green Spa Network, is a Charter Advisory Board Member of the Nutritional Aesthetics Alliance, and is a frequent speaker at conferences around the globe.
Rona Berg

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