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Carrot & snap pea salad with sherry vinaigrette & dill {& other Easter recipes!}

With Easter coming up in just a few days, I’m reminded of how I used to spend soooooo much time thinking about and complicating holiday recipes. Like the one year I spent almost 7 hours making ONE intense, layered and meringued, Christmas cake. Never again.

Thankfully, my mom and aunts cook most of our holiday meals (thank God), but I always contribute a couple really good dishes or desserts. Thankfully, now, I keep them really simple and uncomplicated.

Easter is one of my favorites because it highlights the arrival of SPRING produce. Stuff like asparagus, artichokes, radishes, peas, new potatoes, onions/leeks, carrots, and so many more. This simple salad took me 15 minutes to make, and it requires a few simple, humble ingredients. I decided to blanch the veggies lightly first, so that they would be crunchy, but not toooo crunchy. Trust me, I love me some texture in my salads but desired the tiniest bit less. I didn’t include nuts here, but feel free to add ¼ cup toasted almonds or pistachios here for even more texture and flavor.

I’m also linking some of my other favorite Easter recipes, which don’t require too much fuss. Not all of them are Whole30 compliant, but they are all gluten free. See them below:

Wishing you a wonderful Easter, and more importantly, a relaxed day of eating.

Carrot & snap pea salad with sherry vinaigrette & dill
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Ingredients
  1. 1 pound carrots (rainbow if you can find them), ends cut off, peeled, and cut into diagonal ½” slices
  2. 1 pound snap peas, halved lengthwise
  3. 1 small shallot, minced as fine as you can
  4. 2 tablespoons sherry vinegar
  5. 1 teaspoon dijon mustard
  6. ½ teaspoon salt
  7. ¼ teaspoon pepper
  8. ¼ cup olive oil
  9. ¼ cup fresh dill or chives, minced
  10. ¼ cup pea or radish shoots, optional
  11. ¼ cup toasted almonds or pistachios, chopped, optional
Instructions
  1. Bring a large pot of water to a boil. Add plenty of salt (like 2-3 tablespoons), and add the carrots. Cook for 3 minutes, then add the snap peas and cook for an additional minute. Drain the vegetables and add them to an ice bath to stop the cooking. Alternatively, you can run them under really cold water.
  2. In a large bowl, add the shallot, sherry vinegar, salt, and pepper. Whisk well. Slowly add the olive oil and continue whisking until emulsified. Add the carrots, snap peas, and herbs. Mix well. Top with shoots and nuts, if desired.
  3. This will keep for 3-4 days in the refrigerator.
Ashley Pardo http://ashleypardo.com/

 

 

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