26 Fresh Easter Side Dishes

By SAVEUR Editors March 28, 2013

Food

Watercress Ricotta Torte

Paul Sirisalee | Food Styling: Eugene Jho

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

Watercress Ricotta Torte

Walnuts and parmesan add richness to this crunchy salad from The Yellow Table’s Anna Watson Carl. Get the recipe for Arugula, Radicchio, and Fennel Salad »

In this classic Roman pairing, sweet peas are richly flavored by salty prosciutto as well as the pork’s rendered fat. Get the recipe for Sweet Peas with Prosciutto »

Skillet Asparagus

Greek Easter Bread

Greek Easter Soup

Morels with Mint, Peas, and Shallot

Fresh Peas With Lettuce and Green Garlic

Fava beans add protein a dash of color to this take on the Levantine bread salad.

This classic gratin dauphinois, or scalloped potatoes, is one of our favorite comfort foods.

Cannellini Bean Salad with Radicchio and Cele

Thinly sliced potatoes and onions are baked in a rich cream sauce in this classic crowd-pleaser. Get the recipe for Old-Fashioned Scalloped Potatoes »

Sun-dried tomatoes, toasted pine nuts, and a splash of champagne vinegar add a bright punch to a simple side dish of steamed broccoli. Get the recipe for Steamed Broccoli with Sun-Dried Tomatoes and Pine Nuts »

Roasted Artichokes (Carciofi Arrostiti)

Blue Cheese, Grape, and Gem Lettuce Salad

Ginger-spiced green beans make a light and simple side dish. Get the recipe for Green Beans with Sesame Sauce »

Artichokes and Fava Beans

Pairing pistou, an herb sauce made with fresh basil, with tender spring vegetables makes for a bright-tasting seasonal entree.

Sprouted lentils, mung beans, and sunflower seeds lighten up a salad of beets and kohlrabi spooned atop a creamy, herb-loaded dressing.

Easter Lamb Pie

Spicy Roasted Cauliflower with Tahini

This herb-laced frittata of eggs, potatoes, and leeks is a popular Iranian side dish.

Garlic-and-Gruyere-Stuffed Mushrooms

Espàrrecs Amb Vinagreta (Catalan Asparagus Vinaigrette)

Feta, red onion, and mint are a classic combination; tossed with snappy green beans they make a salad of surprising complexity.

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. Get the recipe for Lemony Fried Cauliflower »