Food

26 Fresh Easter Side Dishes

By SAVEUR Editors

March 28, 2013

Asparagus with hollandaise, stuffed artichokes, butter head lettuce salad, and more: here are over 26 ways to round out Easter dinner.

Watercress Ricotta Torte — Packed with grassy, spicy watercress and plenty of cheese, this frittata-like tart works wonders at brunch.Paul Sirisalee

Arugula, Radicchio, and Fennel Salad — Walnuts and parmesan add richness to this crunchy salad from The Yellow Table's Anna Watson Carl.Matt Taylor-Gross

Sweet Peas with Prosciutto — In this classic Roman pairing, sweet peas are richly flavored by salty prosciutto as well as the pork's rendered fat.Todd Coleman

Skillet Asparagus — Cooking asparagus in the skillet concentrates its flavor rather than diluting it, as steaming or boiling can.Helen Rosner

Greek Easter Bread — This braided bread, which is probably Byzantine in origin, is traditionally perfumed with the essence of makhlepi, the seeds of Mediterranean wild cherries.Farideh Sadeghin

Greek Easter Soup — Our variation on a traditional Greek soup uses lamb shanks and shoulder, spring vegetables, herbs, and long-grain rice.Farideh Sadeghin

Morels with Mint, Peas, and Shallot — Richard Kuo of New York City's Pearl & Ash uses preserved lemon, a Moroccan staple, to brighten this simple spring dish.Joseph De Leo

Fresh Peas With Lettuce and Green Garlic — This side dish from Andrea Reusing's Cooking in the Moment: A Year of Seasonal Recipes (Clarkson Potter, 2011) is the essence of summer: emerald green vegetables cooked together briefly, until their flavors just meld.Todd Coleman

Fava Bean, Herb, and Pomegranate Fattoush — Fava beans add protein a dash of color to this take on the Levantine bread salad.Andrew Baronowski

Potato Gratin — This classic gratin dauphinois, or scalloped potatoes, is one of our favorite comfort foods.Vanessa Rees

Cannellini Bean Salad with Radicchio and Celery — For this winter bean salad, a zippy vinaigrette adds brightness to crisp radicchio and celery.Ryan Liebe

Old-Fashioned Scalloped Potatoes — Thinly sliced potatoes and onions are baked in a rich cream sauce in this classic crowd-pleaser.Gemma and Andrew Ingalls

Steamed Broccoli with Sun-Dried Tomatoes and Pine Nuts — Sun-dried tomatoes, toasted pine nuts, and a splash of champagne vinegar add a bright punch to a simple side dish of steamed broccoli.Laura Sant

Roasted Artichokes (Carciofi Arrostiti) — Though traditionally cooked in embers, these artichokes are equally as succulent when oven-roasted.Farideh Sadeghin

Blue Cheese, Grape, and Gem Lettuce Salad — Sweetly acidic green grapes off-set the funk of creamy Danish blue cheese in this seasonal salad tossed together with a creamy cider vinegar–walnut dressing.Anders Schonnemann

Green Beans with Sesame Sauce — Ginger-spiced green beans make a light and simple side dish.Todd Coleman

Artichokes and Fava Beans — Tender artichoke hearts and fava beans pair beautifully in this simple Greek side dish.Farideh Sadeghin

Vegetable Ragout with Pesto (Ragoût de Légumes au Pistau) — Pairing pistou, an herb sauce made with fresh basil, with tender spring vegetables makes for a bright-tasting seasonal entree.Todd Coleman

Sprouts, Kohlrabi, and Beet Salad with Herbed Crème Fraîche Dressing — Sprouted lentils, mung beans, and sunflower seeds lighten up a salad of beets and kohlrabi spooned atop a creamy, herb-loaded dressing.Ryan Liebe

Easter Lamb Pie — These moist lamb pies are popular in Sicily during Easter celebrations.Zoe Schaeffer

Spicy Roasted Cauliflower with Tahini — Whole cauliflower is quartered and roasted with paprika, turmeric, and jalapeño in this wintry side dish. Get the recipe for Spicy Roasted Cauliflower with Tahini »Neal Santos

Leek and Herb Frittata (Kuku Sabzi) — This herb-laced frittata of eggs, potatoes, and leeks is a popular Iranian side dish.Todd Coleman

Garlic-and-Gruyere-Stuffed Mushrooms — Garlic-stuffed mushrooms are enhanced with a little dry sherry and nutty Gruyère cheese.Romulo Yanes

Espàrrecs Amb Vinagreta (Catalan Asparagus Vinaigrette) — A deceptively simple vinaigrette of olive oil, white wine vinegar, chopped parsley, and crushed tomato transforms simple steamed asparagus into a sumptuous and well-turned-out dish—exactly what a great dressing should do.Penny De Los Santos

Green Bean Salad with Feta and Mint — Feta, red onion, and mint are a classic combination; tossed with snappy green beans they make a salad of surprising complexity.Maxime Iattoni

Lemony Fried Cauliflower — In this take on a traditional Sephardic Jewish dish, culupidia frita con limón, cauliflower are coated in a flour and egg batter, fried, and then bathed in lemon juice. As a side or a snack, it's crunchy, tender, and brimming with fresh, tangy flavor.Yossy Arefi

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