This is not your typical salad, guys. It’s a meal of a salad, and there is just so much going on! I may even go so far as to call it “Springtime on a Plate.” Or perhaps, “The Salad to End All Salads.” Or somethin’. I should stop here, I’m not even doing it justice. Aaaaaanyway, I’ll let you be the judge.
I love assembling salads like this one because, while it does take a bit of time to prep each element, it’s 100% hands down worth it with every single bite.
But it’s also E-A-S-Y. There is nothing scary in here. It’s all good and simple stuff.
The Ingredient Deets
You’ve got the tender charred roasted asparagus.. (simple)
The toasty meaty hazelnuts.. (easy)
The tangy pickled beets.. (super easy, especially if you’ve already got a jar of ’em!)
PLUS! the salty crunchy bites of fried capers.. (nothing to be scared of, they taste like salt!)
The fresh bright dill.. (it’s so much more than just a garnish, promise!)
Plenty of hearty bites of kale.. (easy peasy)
Everything ties together perfectly with my all-time // favorite // go-to // homemade Garlicky Honey Mustard Dressing.
Garlicky Honey Mustard Dressing
Friends, I really hope you enjoy making homemade dressings as much as I do, wherever home may be. I can’t remember the last time I bought a bottle of salad dressing. Those poor things would always get used once or twice, and since I never really fell in love with any of them, they’d just end up stashed away in the way WAY back of the fridge for weeks and months. Not cool, I know!
So, in an effort to not waste bottles of dressing (you’re welcome Earth Mother), and also frankly because I’m quite lazy, I started making my own. Because then I can make small amounts of dressing that actually get eaten up, and even better, I can use pantry staples to do so. Score!
Seriously though, this dressing. It’s goooooo000oood. Mhm, yup. Yes ma’am. Yes sir.
I make this dressing all the time. It’s the perfect bite of salty-spicy-tangy-sweet and goes especially well with hearty greens like kale or romaine. Heck, you could probably even use it for other things that are not salad. Like roasted potatoes. Or pasta. IDEAS!
More Cool Things About This Salad
- It keeps extremely well — although if you’re making it ahead of time, you’ll want to leave the fried capers and toasted hazelnuts out until you’re ready to serve.
- I like being resourceful in the kitchen, and that means using the fried-caper olive oil a second time to roast the asparagus. Because why the heck not? Extra flavor!
- So many things about this salad can be switched up based on what you have on hand. But I think the kale + the dressing + the hazelnuts really make it super special.
What does your “Salad To End All Salads” look like?