Celebrate the Chickens

I’m writing this recipe in mid-March. Snow’s still feathering down outside. Last night, the old plastic thermometer outside my kitchen window sat at 9° F before I went to bed. But yesterday, when I made this salad, I had that early spring energy and I wanted my dinner to capture it. I started making this years ago as a way to celebrate my chickens. They used to start laying again right around St. Patrick’s Day, when the light came back.

This salad makes a beautiful light dinner for company (hint: an excuse to make a rich dessert!). Lately, I’ve been seeing okra in the grocery store, so I crisped some to add to the plate, but it isn’t essential. Just think green and see what you can find. You can slice and add some pickled okra instead of using fresh. You can slice and add fat green canned olives. Some years, when there’s a good deal on artichokes, I’ll steam one and add it to the plate. I’ve included toasted Brussels sprouts. I’ve added steamed broccolini and grilled bok choy. I’ve scattered the plate with near transparent shaved radish moons and pepitas.

Some of my favorite local grocery items in Anchorage are the widely available, various hydroponic herbs, sprouts, and micro-greens you can find year-round. Those are great to toss in and really on brand for a spring salad. I especially like onion or sunflower sprouts. The dressing relies heavily on fresh herbs, though it’s also flexible for substitutions. You can add more parsley if you can’t find basil and vice versa. You can skip mint and add fresh tarragon if you’re into that kind of thing. Don’t skip the chives, green onions, and garlic, though. You need them to give the dressing the right savory zip.

And, lastly, a note on eggs. They really take the salad over the top with their sunny pop on the platter. It’s a lot of fun when you can find and use ones of different sizes. I’ve had great luck in Anchorage finding quail and duck eggs at Asian markets, like New Sagaya Midtown Market. They can also be found at farmers markets or in friends’ coops. I include instructions on how to cook them so the yolks turn out just right. Another bonus to this salad: all the components can be made ahead.