Spring is here!
For that reason, here is a delicate and colorful salad to celebrate the coming of this lovely new season.
In this effortless salad I am featuring one of spring’s little treasures: asparagus. This tall and slender vegetable is quite versatile, it can be boiled, grilled, steamed or roasted. For this salad I quickly pan-steamed them, perfect for a weeknight lunch or dinner!
The key to appetizing salads is to pair different colors and textures. In this salad the rich creaminess of the avocado helps balance the sharp bitterness of the radicchio, while the rice vinegar & ginger dressing livens up the dish.
If you want to see how it’s done…
1/2 c. water
1/2-1 lb. asparagus, bottoms trimmed
1/2 bag mesclun salad*
1/4 small radicchio, thinly sliced
1/2 an avocado, thinly sliced
2 tblsp rice vinegar
1 tsp mayo
1 tsp. ginger
1/4 c. avocado or grapeseed oil
Place 1/2 cup of water, salt, and asparagus in a skillet. Cover and steam over high heat until the asparagus is tender but still a bit crisp, about 6 minutes. While the asparagus is cooking, mix the rice vinegar, mayo, ginger, and lemon zest thoroughly. In a steady drizzle add the oil while vigorously mixing to create an emulsified dressing.
Remove the asparagus from the heat, cut half-way lengthwise and crosswise in a bias if they are too thick. I like leaving the tops whole.
In a flat plate-I prefer using flat plates for salad as opposed to bowls, to prevent the dressing from sinking to the bottom- place the mesclun, asparagus, and radicchio. Add some of the dressing and delicately toss the salad (I prefer using my hands when tossing salad, this is a much gentler way of mixing all the flavors). Taste and rectify the seasoning. Distribute the avocado on top and drizzle the reserved dressing. Sprinkle sesame seeds and voilà!
Hope you enjoy this salad and the new season!