Crunchy spring salad with zesty labneh

Savor the refreshing flavors in this delightful spring salad recipe featuring crunchy vegetables and a tangy labneh dressing. Perfect for a light and flavorful meal.

Ingredients:

• 1 - 1 1/2 cups sugar snap peas, de-stringed
• 4 small baby beets, greens removed (about 1 per person)
• 1 pinch salt, plus more as needed
• 1 pinch freshly ground black pepper, plus more as needed
• 9 tablespoons extra-virgin olive oil, divided
• 1/3 cup labneh
• 1 lemon, zested and juiced, divided
• 2 cloves garlic, minced
• 2 anchovy filets
• 1 pinch Aleppo pepper, plus more to taste
• 4 slices prosciutto (or 1 per person)
• 2 teaspoons whole-grain mustard
• 1/2 of a small bulb of fennel, thinly sliced using a mandolin
• 1 medium carrot (red or purple if you can find it), thinly sliced using a mandolin
• 4 - 5 radishes, thinly sliced using a mandolin (use a mix of colors and varieties if available)
• 4 - 6 cups mixed greens (good choices here would include radicchio, endives, chicories, pea tendrils, baby kale, and arugula)
• 1 cup mixed chopped herbs (like dill, parsley, mint, scallions, and fennel fronds)
• Flatbread, for serving (optional)

Instructions:

1. Preheat the oven to 325°F.
2. In a medium pot, bring several cups of water to a boil. Add salt generously. Quickly cook your sugar snap peas in the boiling water, then remove them using a slotted spoon or strainer. Keep the water in the pot for later.
3. Place the baby beets in the warm water and let them cook for 25 to 30 minutes until they are tender when pierced with a fork. Drain the beets and peel off the skin when they have cooled down. Cut the beets into quarters, season with salt, pepper, and a drizzle of olive oil. Set aside.
4. Prepare the labneh by combining it with lemon zest and half of the lemon juice in a medium bowl.
5. In a cold oven-safe skillet, heat 3 tablespoons of olive oil along with garlic over low heat. Add anchovy fillets when the garlic becomes fragrant. Stir and let the anchovy melt into the oil over low to medium heat until the garlic turns golden. Remove the skillet from the heat.
6. After the skillet has cooled, pour the mixture into the bowl with labneh and gently mix them together. Season the mix with Aleppo pepper, salt, and pepper. Taste and adjust the seasonings until the sauce is flavorful and vibrant.
7. Clean the skillet. If making prosciutto chips, place the prosciutto slices in a single layer in the skillet and bake in the oven for 20 to 25 minutes until crispy. They will continue to crisp up as they cool.
8. In a large salad bowl, whisk together the remaining lemon juice, whole-grain mustard, and slowly drizzle in 4 tablespoons of olive oil. Taste the dressing; it should be tangy and bright. Adjust by adding more olive oil if needed. Season with salt and pepper to your liking.
9. Add fennel, carrots, radishes, sugar snap peas, and baby beets to the bowl and toss. Mix in the salad greens, taste, and adjust seasoning as required. Sprinkle herbs on top and lightly toss again.
10. To serve: Place a spoonful of the labneh mixture in the center of each salad plate and create a decorative swirl with the back of the spoon. Sprinkle a bit of Aleppo pepper, salt, and freshly ground pepper on top if desired. Divide the salad between the plates, placing it in tall piles. Place a prosciutto chip on each plate, gently crushing it over the salad. Serve with grilled flatbread and lemon wedges as desired.

Summary:

• Calories: 1828 kcal
• Fat: 144 g
• Protein: 48 g
• Carbs: 107 g
• Potassium: 2420 mg
• Magnesium: 242 mg