Join Food52’s Rick Martinez for a symphony of springtime flavor, a healthy and refreshing wedge salad. Spring onions are confited with lemon and garlic to bring out their subtly sweet flavor before melding with an array of fresh herbs including basil, mint, and parsley. This salad is elevated even further with homemade garlicky croutons and a medley of toasted seeds. GET THE RECIPE ►► https://f52.co/37YDYdK

For more food, design, and Choco content from Rick, follow him on Instagram @rick_andrew_martinez

Also featured in this video
Chef’n Citrus Juicer: https://f52.co/3iyYKmh
Five Two Essential Kitchen Knives: https://f52.co/36ElzCg

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VIDEO CHAPTERS
00:00:00 Intro
00:01:59 Spring onion leggero
00:02:59 Dressing crescendo
00:04:35 Crouton allegro
00:06:31 Topping staccato
00:07:28 Montage diminuendo
00:08:00 Plating vibrato

PREP TIME: 15 minutes
COOK TIME: 2 hours 10 minutes
SERVES: 4

INGREDIENTS

Confited Spring Onion
1 large bunch spring onions, garlic scapes, or scallions, trimmed and bulb halved
2 garlic cloves, peeled
2 wide strips lemon zest
2 cups extra-virgin olive oil

Sour Cream & Spring Onion Dressing
4 confited spring onions plus 1 bulb (reserve greens for later use), finely chopped
1/2 cup confit oil
1/2 cup freshly squeezed lemon juice
1/2 cup sour cream
1 garlic clove, finely grated
1/4 cup roughly chopped fresh parsley leaves, plus more for serving
1/4 cup roughly chopped fresh mint leaves, plus more for serving
1/4 cup roughly chopped basil leaves, plus more for serving
2 teaspoons kosher salt

Croutons
6 ounces country-style bread, torn into 1-inch irregular pieces (about 4 cups)
2 garlic cloves, smashed
1/3 cup spring onion confit oil or extra-virgin olive oil
Kosher salt and freshly ground pepper, to taste

Crunchy Topping
3 tablespoons hulled pepitas, untoasted
2 tablespoons raw chia seeds
2 tablespoons white sesame seeds, untoasted
1 large head iceberg lettuce, cut into 8 wedges; 4 romaine hearts, halved; or 8 little gems, halved
1 large avocado, sliced
Sliced radishes, for serving

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