The Spring Salad Nigella Lawson 'Can't Stop Eating'

Nothing says spring like salad, and celebrity chef Nigella Lawson has created one that's so yummy, she can't stop eating it. Lawson explained in an interview with Style At Home that spring meals remind us of new beginnings. The cookbook author said, "... supper or a languorous weekend lunch can have a bit of that indoor-picnic feel, with everyone filling their plates, feeling that sense of excitement as the memory of an icy winter fades and the blue skies and blossoms on the trees herald a fresh start." Sounds like a deliciously dreamy philosophy to us.

Perhaps these feelings are tied to the spring harvest and all the green and colorful foods we see popping up at farmer's markets and grocery stores. Warmer weather is a beautiful harbinger of all the lovely, tender, cruciferous veggies and fruits to come, and it makes our mouths water in anticipation of sinking our teeth into them. There are so many different textures, colors, and sweet and delicious tastes to these garden favorites — perfect for creating a healthy salad. According to Food & Wine, in-season produce synonomous with spring includes peas, asparagus, artichokes, fava beans, potatoes, carrots, chives, and pineapple. Lawson's spring salad takes advantage of several of these vegetables.  

The domestic goddess shared a photo of her go-to spring salad on her Instagram, captioning it, "Asparagus, Radish and New Potato Salad — a glorious and messy tumble of pink and green. I can't stop eating it at this time of the year!" The post has received over 10 thousand likes, and the "Nigella Bites" cookbook author's social media followers are also feeling the vibes of this spring meal. One wrote, "I'm so not a traditional salad fan but this looks filling and delicious." And another thanked her for the impeccable timing of her post, quipping, "Perfect timing as always! My asparagus bed is going bonkers and I need a new recipe."

What makes this salad so difficult to resist? On her website, Lawson explains that after roasting the asparagus, steaming the potatoes, and cutting up the radishes, the key to making this potato salad is tossing it all together with tarragon. In addition to the harmonious spring vegetables Lawson uses to create this colorful salad, we are loving what she describes as an "herb-thick buttermilk vinaigrette" that she tosses this salad in. This definitely sounds like a salad you may want to add to your spring menu line-up. Thanks, Nigella!