Spring Herb Market Salad Recipe

Prepare vegetables

Rinse the babé farms mixed baby greens and arugula in cold water, then spin or pat dry thoroughly. Trim the snap peas: remove strings and ends, then slice each pod on the diagonal into halves. Peel the carrots and use a vegetable peeler to shave them into long ribbons. Place all prepared greens and vegetables into a large mixing bowl and chill briefly while you make the whipped yogurt and dressing.

Stack and finely chop the parsley, chives, tarragon and optional chervil/dill. Combine them in a small bowl and taste for balance — the herbs should be bright but not overpowering. Reserve about one-third of the herb mixture to sprinkle over the finished salad.

Make whipped yogurt

In a medium bowl, whisk together the Greek yogurt, lemon juice, 1 tsp olive oil, honey (or maple), 1 tsp sea salt and 1 tsp freshly ground black pepper until smooth. For a lighter, fluffier texture, use a hand whisk or an electric hand mixer on low for 30–45 seconds until slightly aerated. Taste and adjust seasoning — add a touch more lemon if you want brighter acidity. Fold in half of the chopped fines herbs into the whipped yogurt to infuse herb flavor.

Emulsify dressing

In a small jar or bowl, combine 3 tbsp extra-virgin olive oil, 1 tbsp white wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp lemon zest, 1 tsp sea salt and 1/2 tsp freshly ground black pepper. Whisk vigorously or shake in a jar until the dressing emulsifies and becomes slightly thickened. Taste and adjust: add more vinegar or lemon for brightness, or more oil for mellower flavor.

Toss salad

Drizzle about two-thirds of the vinaigrette over the bowl of greens, arugula, snap peas and carrot ribbons. Toss gently with tongs until everything is lightly and evenly coated. If the salad seems dry, add remaining vinaigrette a little at a time.

Plate and dress

Divide the dressed salad among 4 plates or one large serving bowl. Dollop or pipe about 1/4 cup of the whipped yogurt onto each portion (or place several spoonfuls in the center of the shared bowl). Sprinkle the remaining fines herbs over the salad and yogurt.

Finish touches

Drizzle the reserved 1 tsp finishing olive oil over the yogurt and salad for sheen. Scatter toasted sunflower seeds or pistachios over the top if using for texture. Serve with lemon wedges on the side for guests to squeeze additional brightness.