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- Hey everybody, it's Bobby here
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and I've got a great recipe for you today.
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Hard to believe, but it's already Easter 2025.
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I've got a beautiful spring salad recipe for you today.
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This is my mom's recipe,
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and it's got great flavors like fresh mint
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and dill and orange zest.
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And I think that you're really gonna like it.
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So let's start out by making the dressing.
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And so we'll start with a freshly juiced orange.
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And to that we're gonna add our dill and our mint.
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And we'll also zest the peel of that orange
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for some just really nice brightness.
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And those flavors that I've just mentioned
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let you know that it's just gonna be
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really just bursting with flavor dressing.
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It's gonna be really, really nice. Some Bibb lettuce.
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You know, this time of year
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the gardens are just really going crazy.
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And this is the time to take advantage
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of all of these wonderful things
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that we get fresh from the garden.
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So about a tablespoon of dill is what I'm looking for.
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And some fresh mint leaves.
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Fresh mint leaves in your garden are,
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gosh, so easy to grow.
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It's almost hard to kill 'em.
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They grow just big and bushy and really, really well.
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They're great in, gosh, as a garnish.
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We put them on top of many of our desserts for years
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at The Lady & Sons and in sweet tea.
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Looks beautiful right on top of a vanilla ice cream.
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I'm gonna chop it up fine.
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If you've ever eaten fresh mint, (chuckling)
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I mean, it could be a very powerful, powerful thing.
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So I'm gonna try to get this really super fine.
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But it's gonna make a really nice ingredient
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to our salad dressing here.
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So I got our dill and our fresh mint,
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and again, about a tablespoon is what we're looking for.
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And so let's zest our orange. This is a nice big orange.
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That juice, that's where it came from.
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We juiced this orange and it gave a lot of juice.
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The zest of a lime, a lemon, an orange
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just really goes a long way, really adds to a recipe.
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And it already smells so good. Smells like spring.
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Careful when you're using your microplane
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when you're zesting anything.
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You catch your knuckles on it, it'll wake you up.
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A little salt and pepper also.
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I had my Aunt Peggy in here one day making a salad dressing
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and we got to reminisce a little bit about,
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she used to make some of the most beautiful dressings
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and have them sitting in clear bottles on her countertop
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and they were just always so nice.
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That's one of my best memories growing up
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is when we would go over to Aunt Peggy and Uncle George's
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and she would make a beautiful salad,
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and always with the homemade dressing.
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So to this, we're gonna add some olive oil,
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kind of just slowly, not all at once.
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So I'm adding the oil little by little,
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and also some Dijon mustard.
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A couple of teaspoons.
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About two teaspoons is what I'm looking for.
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That's gonna be a really, really nice dressing.
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Hm mm. Into this nice looking vessel here.
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Beautiful. That's the hardest part.
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And then you just make a beautiful salad to dress it with.
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So let's keep moving.
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Got some nice looking carrots, some pistachios.
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I don't know about you,
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but I love fresh walnuts or pistachios or pecans.
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Any kinda nuts I like to add to my salad.
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You know, what I'm really liking lately too
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is slivered almonds and blanched almonds.
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I'm finding, I don't know if you've ever had
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but it is something that I snack on a lot is,
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I make a homemade sort of blend at the house
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and I'll usually use nuts and raisins, and I don't know,
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sometimes I'll put some little chocolate chips in there, so.
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But I love to use blanched almonds
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and blanched cashews, you know?
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Just raw with no salt on 'em.
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'Cause sometimes they're just too salty.
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Like, I love a container of roasted cashews
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or almonds or whatever,
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but sometimes that's just way too much like, sodium.
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So blanched is like, they're just plain
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and they're very, very good.
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Okay, cool. That's some nice carrots here.
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And they're beautiful.
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I love a medley of carrots.
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They're red and orange and yellow and it's just beautiful.
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Looks like Easter too.
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Dill, we'll save that dill for when we make some salmon.
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Got some really nice Bibb lettuce.
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These are so pretty to me.
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Let's see, I mean, you could do,
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sometimes I like to make tuna or fresh chicken salad,
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and just put 'em right on a bed of this,
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or excuse me, on just like a leaf of this Bibb lettuce.
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Or you could do, you know, you could do a nice protein
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and also just do it like a taco,
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like a nice piece of salmon would be good
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or some fresh chicken,
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or excuse me, some chicken
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or sometimes we do skirt steaks at our house, flank steaks.
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It'd be nice to do like a fajita in the lettuce there.
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So anyhow, let's make ourselves a salad.
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So our salads are really simple.
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It's just Bibb lettuce
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and I've just shredded it up a little bit
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with my hands, rather, just torn it up a little bit.
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And to that we'll add our carrots
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So, of course, whatever you like should do.
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I was just commenting to Theresa and Ed
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that some radishes would look really nice on here,
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some tomatoes would be very nice.
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I always like fresh cucumbers.
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So whatever you'd like to do, do it.
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And you know, these pistachios nowadays, they come flavored.
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You can get 'em with all sorts of different.
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You can get 'em in salt and vinegar and honey and barbecue,
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So get what you like.
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And just for good measure,
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we'll go with one or two extra carrots for the garnish here.
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And so this is like just a nice side salad.
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So have this, you know, next to your meal.
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Now the dressing that we made,
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we tasted it and it tastes so good.
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These flavors are just really, really nice.
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Salad dressing's always gonna be better
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when you let it sort of marry together a little bit.
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So if you wanted to make your dressing
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then stick it in the fridge for a little while, or whatever.
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Better with time though, for sure.
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So lastly, we'll just drizzle our salads
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with a little bit of our homemade dressing.
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This would be beautiful with,
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I've got some great fresh salmon at my house.
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This would be beautiful with some salmon on top.
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Or, golly people, we need to go shrimping.
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Get some beautiful big Georgia wild shrimp on top of this,
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piece of chicken or some steak.
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So when the Easter bunny comes down your chimney tonight,
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have a salad ready for him or her,
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whatever the Easter bunny is.
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But happy Easter, y'all. (chuckling)
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
