Spring Sprout Salad with Creamy Meyer Lemon Dressing

Spring heralds the arrival of a treasure trove of greens bursting from the soil. Their bitterness is nature's way of guarding against hungry animals, yet this hasn't deterred us humans. Here in Japan, the bitter taste is a cherished signal deeply entwined with spring's essence.

Drawing inspiration from this seasonal bounty, I've crafted a salad that, while not traditionally Japanese, captures the spirit of spring with its vivid hues and a medley of flavors. I used soft, crisp endive as the base for this salad. When shredded, they mingle beautifully with a medley of sprouts that add a variety of textures and flavors to the salad. I used a mix of pea and shiso sprouts in this recipe, but this will work with anything from broccoli to pumpkin sprouts. I have lots more creative ideas for salads here.

For the dressing, I created a creamy Meyer lemon dressing that whispers sweet, floral citrus notes with a mild creaminess tempered by acidity and olive oil's green flavors. The Dijon mustard adds more than a vinegary punch; it acts as the bridge that binds the olive oil and yogurt into a lusciously smooth concoction thanks to its power to emulsify.