Herbed Spring Salad With Egg and Walnuts Recipe (2024)

I love the honey-like texture of soft-cooked eggs and their colour, molten gold. And so I cooked them for a mere five minutes and they flowed over the greens and nuts and oil without any sloppiness and it was perfect.

Agreed with Todd, this is a 1 hour recipe. Delicious and was raved about by everyone at dinner. Wash and scrub beets, cut into sixths, toss with olive oil and kosher salt, roast at 375 for 45 min, allow 5-10 minutes to rest and cool before constructing salad, didn't bother to peel. Couldn't find turnip, subbed parsnip. I would recommend doubling the dressing because it is that good! You will want more for another day.

I had only red beets so I let them sit separately in a bit of dressing so as not to “pink up” the whole salad. I put them on interspersed with the eggs. This was fantastic with a big piece of lightly breaded fried tilapia on top and drew raves from my husband and brother served that way.

I used toasted sesame seeds with sesame oil in the dressing, as I did not have walnut oil. Lacking tarragon leaves, I substituted a little fresh oregano from my own plant. Yummy!

Too much of a melange of textures and flavors for my taste. Focusing on the greens and fresh herbs, with that tangy dressing, would have suited me better. And saved some time.

Oh my do I feel classy eating this right now. I don't have patience to roast a few beets so boiled them. Was a great way to get rid of some old celery, just cut a few stalks in lieu of hearts. Used some frozen old dill and shredded it into the vinaigrette. Who knew raw turnips were delicious?!?!? I would def serve this at a dinner party or date at home. Beautiful, healthy, and delicious!

I love this recipe, and it screams "Spring" to me. The dressing is perfect. Don't omit the herbs (though I often sub parsley for the tarragon, as I'm more likely to have it on hand).The walnuts and celery are my favorite parts. I've used red beets with good result (they do color the salad a bit). I often leave out the turnip.

As someone who doesn’t love salads, this was really good! I loved the variety of textures and flavors. I subbed a frozen mix of parsnips, carrots, and beets that I roasted for the fresh golden beets and turnips that I was unable to find. The dressing was simple and tasty. The herbs were must haves and I loved the crunch from the walnuts.

I used Fresh Blue Eggs, they were delicious. I also roasted my golden beets in my air fryer, wrapping each in foil after coating with olive oil, salt and pepper. Perfect!

I could drink this dressing - so tasty!!Did not have beets; used thinly sliced hakurai turnips (like big white radishes), red radishes, celery, and dill, mixed with spinach. Walnuts add even more nice crunch. Need a baguette next time to sop up more dressing!

I plan on making this as a composed salad, to avoid the frustration of chasing ingredients of different heft. It sounds like a delicious combination.

I love this recipe, and it screams "Spring" to me. The dressing is perfect. Don't omit the herbs (though I often sub parsley for the tarragon, as I'm more likely to have it on hand).The walnuts and celery are my favorite parts. I've used red beets with good result (they do color the salad a bit). I often leave out the turnip.

Oh my do I feel classy eating this right now. I don't have patience to roast a few beets so boiled them. Was a great way to get rid of some old celery, just cut a few stalks in lieu of hearts. Used some frozen old dill and shredded it into the vinaigrette. Who knew raw turnips were delicious?!?!? I would def serve this at a dinner party or date at home. Beautiful, healthy, and delicious!

As someone who doesn’t love salads, this was really good! I loved the variety of textures and flavors. I subbed a frozen mix of parsnips, carrots, and beets that I roasted for the fresh golden beets and turnips that I was unable to find. The dressing was simple and tasty. The herbs were must haves and I loved the crunch from the walnuts.

Made as written and thought it was only ok.

Extremely beautiful and delicious! I skipped the beets and turnips and used balsamic vinegar rather than red wine, due to lack of ingredients. It was still great and my family ate every scrap. I doubled the vinaigrette per commenter suggestions and look forward to making this spring salad a couple more times!

This was delicious and very springy! I added buratta on top for some extra calories and protein and it was lovely and filling. Will definitely make again!

use more beets, eliminate garlic

use beets instead of turnips; more beets

Loved this recipe! I had extra pecans so I used those instead of walnuts. Definitely an upgrade if you have some!

Didn’t have walnut oil followed other comment used sesame - a very nice salad made it with the breaded fried pork chops as suggested - excellent dinner

This was truly delicious! I did everything according to directions and savored every bite. First time I’d ever eaten raw turnips. I’m a fan now. I’ll make this again soon ! I agree with comment about doubling dressing. It’s addictive.

I made this for a backyard birthday lunch for a friend. I left out the turnips and celery root, otherwise followed the recipe pretty closely. I used red leaf lettuce and arugula for the greens. It was colorful and very tasty.