This early in the spring, we have the first tastes of tender, bright fresh lettuces, mixed greens, lots of radishes, and asparagus. You can make a delicious and simple salad that brings all the delight of spring to your dinner table.
- 3 radish
- 1/2 pound of steamed asparagus
- 1 bunch of fresh spring, greens (lettuce or mixed greens)
- 2 T olive oil
- 1 T apple cider vinegar
- 4 leaves, finely minced spanish tarragon
- 1 small garlic clove, microplaned or minced
- 1/4 tsp maple syrup
- dash of ground, black pepper
Wash all the vegetables. Chop off the rough ends of the asparagus. Cut the asparagus spears in halves or thirds and place in a vegetable steamer. Make to add water in the bottom, I’ll admit I’ve forgotten when in a hurry and had a nasty surprise. Steam the asparagus until tender with a slight crunch. It tends to take me 10 minutes from turning the burner on high to having the spears steamed to the consistency I like.
While the asparagus is steaming, thinly slice the radishes.
Tear up your mixed greens or lettuce into a salad bowl. Spread the radish slices and when the asparagus is steamed, spread the asparagus across the top. Use a spoon to scoop dollops of chevre across the top.
To make the dressing, finely chop/mince the spanish tarragon leaves, and use a microplane to shred the garlic clove. In a small mixing bowl or ramekin, add the olive oil, apple cider vinegar, pepper, the microplaned garlic and minced tarragon leaves, and maple syrup. Whisk vigorously to combine all of the ingredients, drizzle over the salad and serve.