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Atrio Spring Vegetable Salad Recipe

by Rona Berg

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

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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