Since we didn’t have spring this year, I decided to pretend and make a spring salad anyway. I found this recipe for Asparagus and Radish Salad on Food52 and loved it because it has every spring herb and vegetable that I could ever want in one dish. (Other than fava beans, which I’ve been dying to cook with but never seem to find them anywhere.) Raw radish and blanched asparagus make the salad crunchy and a buttermilk, lemon, and herb sauce coats the vegetables and gives them a sharp and tangy flavor. Light+crunchy+green+herbaceousness=spring.
This was the first time I blanched asparagus, and it is my new favorite way to cook it because the texture is perfect. Just pour some boiling water over it and let it sit for a few minutes until it’s al dente and crunchy.
Ta da! Per the recipes suggestion, dipped raw carrots in the leftover dressing and it was the perfect snack at work. This can take about 15 minutes to prepare if you’re organized, so it’s the perfect last minute add-on for just about any meal.
Going in a bit of a different direction, I read a really cool quote I read today that I loved from the the opening of the book Heat, by Bill Buford and thought I would share….
“A human being is primarily a bag for putting food into; the other functions and faculties may be more godlike, but in point of time they come afterwards. A man dies and is buried, and all his words and actions are forgotten, but the food he has eaten lives after him in the sound or rotten bones of his children. I think it could be plausibly argued that changes of diet are more important than changes of dynasty or even of religion….Yet it is curious how seldom the all-importance of food is recognized. You see statues everywhere to politicians, poets, bishops, but none to cooks or bacon-curers or market gardeners.”
– George Orwell, The Road to Wigan Pier.