Early Spring Market Salad Recipe

The Early Spring Market Salad recipe from Brooklyn's Thistle Hill Tavern is one of the best things we've tasted in the early days of this changing season. Chef Rebecca Weitzman was good enough to share the recipe with us, and it's a perfect dish to hold us all over til the farmers markets start filling up with better seasonal produce (and yes, we live in NYC, and it's been a damn cold winter).

In case you have the misfortune to not live in Brooklyn, now you can make it at home!

(Oh and since the recipe involves parsley, you can read up on it in our Guide To Herbs.)

Early Spring Market Salad Recipe
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  • 6 baby carrots
  • 6 beets
  • 2 tablespoons Marcona almonds
  • 1 tablespoon tarragon leaves
  • 1 tablespoon cut chives
  • 1 1/2 tablespoons red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 cup parsley leaves
  • 1/4 cup tarragon leaves
  • 1 teaspoon garlic
  • 1/2 lemon
  • 1/8 cup pecorino or parmesan cheese
  • 1 ball strachiatella or burrata
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