The spring bird migration is upon us, with neotropical warblers and songbirds arriving in North…
It's the time of year when our Farmers Markets hold longer hours, and the variety of produce becomes increasingly diverse after a long winter of comforting root crops. There's no better time to taste the delicate leaves of spring salad greens -- from romaine to butterhead to leafy varietals -- or bite into a crisp asparagus spear than April and May.
Here's a recipe that blends the flavors and textures of spring's bounty. Toss salad ingredients in a big bowl and serve with a small one filled to the brim with homemade buttermilk dressing.
Salad Ingredients
- Four hand-fulls of fresh greens
- 8 asparagus spears, cut into one inch pieces
- 1/3 cup slivered almonds
- 1/3 cup dried cherries or cranberries
- Juice of 1/2 lemon
- Fresh black pepper and sea salt to flavor
Buttermilk Dressing Ingredients
- 1 cup of buttermilk
- 1 tablespoon horseradish
- 1 tablespoon dijon mustard
- 1/2 tablespoon of Worcestershire sauce
- 3-4 drops of Tabasco
- 1/2 tablespoon of Balsamic vinegar
- 2 tablespoons of flat-leaf parsley (chopped)
- Fresh black pepper and sea salt to flavor
- Whisk all ingredients together. Add small amounts of milk to desired consistency.
