Garden Salad Featuring Shaved Asparagus and Violets, with Champagne Vinaigrette
Spring is here! As the snow melts and the sun stretches out from beneath its blanket of clouds, edible gems are cropping up in fields and forests, inviting you to forage and harvest their bounty. Stroll along any woods-line and...
Spring is here! As the snow melts and the sun stretches out from beneath its blanket of clouds, edible gems are cropping up in fields and forests, inviting you to forage and harvest their bounty.
Stroll along any woods-line and you're sure to discover asparagus poking up through the weeds. When the stalks are plump but the tips are still tight, they are ripe for the picking. Asparagus tastes the sweetest when it is fresh and young and will begin to turn slightly bitter if left too long. Seize the day and if it's plump, pick it!
Venture into the woods and discover wild violets pushing up through the soggy mulch of last year's leaves. Breathe in the fresh, wet-dirt aroma reaching up from the forest floor. Winter is over and the world is new again.
These fresh, natural beauties are perfect ingredients for a Spring Garden Salad. Use your foraging harvests to create this Shaved Asparagus Salad with Wild Violets. Top with homemade Champagne Vinaigrette and ring in the spring with this fresh and delicious salad.
Garden Salad with Shaved Asparagus and Violets
Yield: 2 large salads
- 2 C baby greens
- 6 stalks asparagus, shaved
- 3/4 C baby radishes
- 1 C beans
- 1 bouquet wild violets
- Rinse your asparagus stalks under cool water and use a clean tea towel to pat them dry.
- Work with one asparagus stalk at a time. Using a sharp vegetable peeler, shave from end to tip to create a thin ribbon. Repeat with the remaining asparagus.
- To assemble the salads, lay a bed of baby greens on each plate. Top with asparagus ribbons, beans and baby radishes. Garnish with wild violets.
- 1/4 C champagne vinegar
- 1/4 C extra virgin olive oil
- juice of 1 orange
- 1 tsp Dijon mustard
- kosher salt and black pepper, to taste
- Whisk together champagne vinegar, olive oil, fresh-squeezed orange juice, and Dijon mustard.
- Season with kosher salt and black pepper to taste.
To discover more fresh, seasonal recipes, contact us at Cilantro Cooks!