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We believe in eating spring with abandon. The minute winter slips away, we’re dreaming of asparagus on our plates and pea shoots for days -- atop sandwiches, in stir fries, and woven around forks. But most of all, we celebrate the season simply, with a dozen bright salads.
On these sunny days, your vegetables doesn’t ask for much. You can blanch them if you like, but they are just as happy sliced or shaved raw. They’ll be the tender side salad, the midday bright spot, the hearty dinner. Throw in a zippy dressing or a handful of soba -- and if you come home with too many fava beans, they’ll take those, too. No matter how you toss it, your salad can’t help but sing of springtime. So take out your biggest salad bowl -- we’ll meet you at the farmers’ market.
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