Asparagus and Tomato Salad →

Meo culpa! When I was a child, we had a patch of asparagus growing in the backyard. I didn’t particularly like asparagus then and for years I diligently mowed down that asparagus every year, but the hardy grass that it is, it kept coming back year after year! My tastes have changed over the years. Now I love asparagus and I’m lucky enough to live next door to Hadley, Massachusetts where they grow world-famous Hadley Asparagus. Every Spring we eagerly await the first batches of asparagus to arrive at the local farm stands. Local asparagus snobs say asparagus isn’t worth eating if it’s more than a day or two old. Whether or not you buy into that perspective, this refreshing salad is best made with really fresh asparagus. If you can’t get fresh local asparagus and have to rely on supermarket asparagus from far away, try coating the asparagus with a bit of olive oil and grill or bake it until crisp-tender.

Serves 4
Ingredients:

• 1 pound asparagus

• 1/3 cup coarsely grated Cotija cheese (or substitute fried Halloumi, or Feta)

• 1 cup cherry or grape tomatoes

• Torn basil leaves for garnish

Vinaigrette:

• ¼ cup white wine vinegar (or rice wine vinegar)

• 1/3 cup olive oil

• 1 teaspoon lemon zest

• 1 grated or finely minced garlic clove

• 1/4-1/2 teaspoon salt (to taste)

• ¼ teaspoon black pepper

Preparation:

1. Steam the asparagus until barely fork tender. (about 3-4 minutes)
2. Toss the asparagus and tomatoes with vinaigrette to coat.
3. Sprinkle the cheese on top and garnish with torn basil leaves
4. Salt and pepper to individual taste

Wine pairing: I prefer Sauvignon Blanc with asparagus. Here’s what “Food and Wine Magazine” has to say about wine and asparagus: https://www.foodandwine.com/vegetables/asparagus/the-truth-about-wine-and-asparagus

Apples, Feta, Pickled Beets and Walnuts Salad →

This colorful, satisfying salad is full of flavor. The pickled beets add a tart, earthiness that combines nicely with the sweet apple and creamy-salty Feta; the toasted walnuts add crunch and a touch of bitterness along with the mixed greens. The Balsamic Vinaigrette ties it all together. Serve as a side salad, or add Spicy Baked Shrimp and make it a meal in itself.

Photo: c. foodblogchef 2019
Apples, Feta, Pickled Beets and Walnuts Salad with Spicy Shrimp

Serves 4

Ingredients:

• 4 scant handfuls of mixed greens (about 2 cups)

• 1 Gala or Honey Crisp apple cored, quartered, and cut into thin slices

• 3-4 slices of pickled beets cut into ½ inch cubes

• 3 Tbs. Feta cheese

• 4 Tbs. toasted walnuts

• Balsamic vinaigrette

Preparation:

1. Toast the walnuts in your toaster oven or on a small skillet on the stove. (about 5 minutes)

2. In a large bowl, toss the greens and apple slices with a small amount of the vinaigrette. (start with 3 Tbs. drizzled evenly over the greens and apples, toss, and add more to taste)

3. Distribute the dressed greens and apple slices evenly on 4 small or medium size plates.

4. Sprinkle with the beets, feta and walnuts and serve.

Balsamic Vinaigrette

Yield 1 cup

Ingredients:

• ¾ cup olive oil

• ¼ cup Balsamic vinegar

• 1 tsp. Dijon mustard (or Honey Dijon)

• 1 Tbs. minced shallot

• ¼ tsp. salt and pepper, or to taste

Whisk ingredients together until the oil is emulsified. (A Magic Bullet does a great job making salad dressings.)

*Vinaigrette will keep in a sealed container in the fridge for a few days.