Author Notes
This Spring salad offers a crunchy, salty, moist, hearty yet light and fresh, and sweet in an Ayurvedic way. —food-alovestory.com
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Ingredients
- Salad
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8-10
Baby New Potatoes
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10-12
Fresh Asparagus Stalks
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1
Zucchini
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3-4
Spring Onions
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1/2 cup
Dill, chopped
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1 cup
Marcona Almonds
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1/2 cup
Microgreens
- Dressing
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1
Clove of Garlic
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1 teaspoon
Dijon
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1 tablespoon
Mayo, or vegan substitute
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2-3 tablespoons
Extra Virgin Olive Oil
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1
Lemon, juiced
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1 tablespoon
Apple Cider Vinegar
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A dusting of Red Pepper
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Salt & Pepper to taste
Directions
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Bring a pot of salted water to a boil. Add the potatoes and cook about 15-20 minutes, until a fork easily slides through the middle. Meanwhile, if you have a double cooker or a steamer, put that on top of the boiling potatoes and blanch the asparagus for a 3-4 minutes only. Otherwise you can drop them into boiling water for 2-3 minutes. Rinse the asparagus immediately with cold water and place in a bowl of ice water. When the potatoes are done, drain and put them in a bowl of ice water too.
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Slice the zucchini thin and cut the rounds into quarters, so they are mini bite-size. Slice the spring onions all the way up into the green. Add the zucchini, spring onions, almonds and dill to a salad bowl and set aside.
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Mix up the dressing by mincing the garlic. I always make my dressings in a jar because with a lid on tight, you can really give it a good shake and prove to the world that even oil and vinegar can sometimes mix. So put your garlic into a small jar with the juice of half the lemon and the rest of the ingredients. Shake until it is creamy. Taste and adjust seasonings.
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Drain and dry the potatoes and asparagus and cut into small bite size pieces. Toss together with the zucchini, spring onions and dill. Give the dressing a good vigorous blend and pour onto the salad. Taste and adjust. I found mine needed the juice of the entire lemon.
Serve on a bed of lettuce with a carefree sprinkling of microgreens.
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Options: Chopped, hard-boiled egg; avocado slices; sun-dried tomatoes for that bit of sour; sunflower seeds for added crunch; garden-fresh snap peas for even more sweet green; basil, cilantro, or mint for more savory zing. This salad is really happy company to just about any of Spring’s edible delights so let your garden or your local farmer inspire your whims.
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http://food-alovestory.com/2013/04/05/rounds-roots-and-shoots-a-vernal-salad/
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