Friday, May 20, 2011
a springtime salad
We had a potluck at work this week with the evening housekeepers, who brought yummy Ethiopian food--one of them even made her own injera. I couldn't think of any Irish specialties to bring, so I settled for seasonality instead and brought asparagus strawberry salad. I knew I had heard of this, but when I searched for recipes they all called for the asparagus to be cooked. I was sure that my salad would be more fresh-tasting and springy if I left it raw, so I had to invent it. It ended up being very tasty and pretty.
Strawberry Asparagus Salad
1lb fat asparagus
30z walnuts, toasted for 10-15 minutes at 350°F
a small handful tarragon
2T balsamic vinegar
2T walnut oil
salt and pepper to taste
Peel the bottom halves of the asparaus, then slice them as thin as you can manage. Core and slice the strawberries, and add them to the asparagus. Roughly chop the walnuts and tarragon, and set aside. Whisk the oil, vinegar, salt, and pepper together.
Add the dressing to the strawberries and asparagus about an hour before you plan to serve the salad to allow things to mingle and let the raw asparagus get softened by the vinegar. Mix in the walnuts and tarragon at the last minute, to maintain the crunch of the walnuts and the sprightliness of the tarragon.