Our spring garden is not as full as the summer garden, but each year we add a little more with the hope that eventually we will have a large cool weather garden space. This spring we planted snow peas, sugar snap peas, rhubarb, three kinds of radishes, two kinds of radicchio, butterhead and romaine lettuce, red Russian kale, arugula, three kinds of chard, beets, green onions, shallots, dill, and cilantro. I still have a couple new rosemary plants (Arp variety) to put in the ground, but we need to finish prepping their new home first. And then there’s the blueberries which will finally go into their permanent home now that Michael tackled the enormous job of transplanting a dozen rose bushes to make room for the blueberries. So we have plenty of greens and vegetables to make spring greens salads.
Tender young greens make perfect a spring greens salad, which I like to embellish with pencil thin asparagus and young snow peas. The honey Dijon vinaigrette has a little bite to it, but you can sweeten it by using more honey. And it makes enough to use another time.
[Updated September 9, 2010.]
Spring Greens Salad with Asparagus, Snow Peas, Radishes, and Honey Dijon Vinaigrette
- small bottle or cruet with a tight lid
- ¼ cup white balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- ½ teaspoon sea salt
- fresh ground black pepper
- ½ cup extra-virgin olive oil
- 8 cups fresh spring greens (romaine, radicchio, mesclun, etc.)
- 12 pencil-thin asparagus spears (cut into 1-inch pieces)
- 2 radish (thinly sliced)
- 20 small snow peas
- 2 ounce Grana Padana cheese (shaved, or vegan substitute)
- VINAIGRETTE: In a bottle, shake the white balsamic vinegar, Dijon, honey, sea salt, and black pepper. Add the olive oil and shake until blended.
- Compose the salad on plates and dress 2 tablespoons of the vinaigrette. Top with the Grana Padana shavings and serve.