Spring time in a bowl
Springtime Salad
(serves 2 for lunch)
I am not a recipe follower, and what I mean by that is, I don’t follow the directions to a tee or use the exact amounts or even ingredients. I look at recipes as guidelines. Please feel free to make changes to my recipes to suit your taste.
1 head of red or green leaf lettuce (or a combo of both), washed & torn
about 1/4 c. fresh flat leaf parsley, use whole leaves, trim off the stems
2 small red ripe tomatoes, cored and cut into sixths or eighths
6 stalks of asparagus, ends trimmed, blanched for 2 minutes and cut in bite size pieces
2 radishes, trimmed and thinly sliced
1 or 2 soft boiled eggs, cooled and peeled, sliced in half or quarters
a sprinkling of crumbled Amish blue cheese
red wine vinegar
extra virgin olive oil
sea salt & pepper
- Herb’s beautiful hot house tomatoes!
This is what I did: put the radishes in a small bowl and drizzled them with a little vinegar, olive oil, salt & pepper. In a separate bowl I did the same with the blanched asparagus, letting them marinate while I prepared the rest of the salad. Put the lettuce in a pretty bowl, drizzle some more olive oil, red wine vinegar, salt & pepper to taste. Toss lightly with your hands. Add the tomatoes, flat leaf parsley, radishes, asparagus and sprinke with blue cheese. Carefully arrange soft boiled eggs on top. Finish with a little sea salt and freshly ground pepper on the eggs. Enjoy the spring time taste! Very soon, most of these ingredients will be available at the Farmer’s Market. And I have to say, those tomatoes were EXCELLENT, you can’t buy tomatoes that taste like that right now at the grocery store.
Coconut chocolate chip bars....mmmmmmm
Dessert courtesy of the Sugar Sisters.
