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.
