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Spring Salad with Eggs and Creamy Tarragon Dressing with shaved asparagus, fennel, and radishes, crunchy pistachios, silky goat cheese, and jammy eggs.



Total time

20 minutes


Dinner, Lunch


  • creamy tarragon dressing
  • 3 tbsp fresh tarragon leaves
  • 1 clove garlic (peeled)
  • ¼ cup sour cream
  • 2 tbsp yogurt
  • ½ juice of lemon
  • 1 pinch salt and pepper
  • salad
  • 2 small heads of spring lettuce ( I used oak leaf and Freckles lettuces.)
  • 1 small head of fennel ( trimmed and sliced paper thin)
  • 6 radishes (sliced paper thin)
  • 3 stalks of asparagus (trimmed and shaved into thin strips with a vegetable peeler)
  • ¼ red onion ( sliced paper thin)
  • 3 hard cooked eggs ( sliced in half lengthwise)
  • ¼ cup soft goat cheese (crumbled)
  • ½ cup pistachio nuts


  1. To make the dressing, put all the ingredients in a small food processor and process until smooth and creamy. Taste it to adjust any of the flavors. Pour into a small jar and refrigerate until needed. This can be done up to a day or two in advance, it just gets better! Double or triple the recipe for larger amounts.
  2. Slice off the core ends of the heads of lettuce and wash and dry the leaves well. I like to keep them whole for this salad. Arrange them in a wide shallow salad bowl, covering the whole surface of the bowl.
  3. Arrange the rest of the ingredients on top of the lettuce. Season with fresh cracked black pepper, and drizzle with the dressing just before serving.
  4. View the recipe instructions at The View From the Great Island

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