Comfort: A Taste of Spring Greens

April 30, 2014

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.
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