Spring time is here! Some of my favorite fresh vegetables and herbs are showing up in the farmer’s markets and grocery stores everywhere. Artichokes, asparagus, tomatoes and spring peas, all fresh from the farm.
These five salads showcase some of these vegetables, and are perfect both for serving along with grilled foods or as a meal in themselves.
2015, where did you go? It seems like just yesterday you came into my life. And now, you are ready to depart, leaving me behind. But with all honesty, I am ready to let you go!
Thank you to my readers for riding along with me on this journey of food, family and fun. At times my creativity flowed, other times I just couldn’t even get a drip of creativity going. But looking back at some of my top posts for 2015, I am proud of these recipes, and hope you enjoyed making them as much as I did.
This is a salad made from a stolen opportunity. Well, maybe not a stolen opportunity so much as just stolen. My neighbor’s little kumquat tree is right on the street, so when we pass by my girl and I tend to take a few to eat. My sister does it too when she walks over to visit. We are a family of fruit thieves.
My neighbor does not eat them, so we are actually doing her a service! We eat the fruit before it just shrivels up and falls from the tree. I see it as a win-win situation. (I can justify anything if I try hard enough)
This Shaved Purple Asparagus Salad with Kumquat Dressing is actually the second time I have used the tartly sweet fruits in a salad dressing. Years ago I posted a recipe for Tangy Kumquat Dressing, which I developed after helping unburden that poor little tree of too many kumquats.
But, the real star of this salad is purple asparagus. I received some gorgeous purple asparagus from Frieda’s Produce to play with, and the color was just stunning. But if you cook purple asparagus it turns green just like the asparagus you always see in the store. So the best way to showcase these beauties is raw.
When eaten raw, purple asparagus is crispy and juicy, with flavor reminiscent of jicama. Not overtly sweet, but with just a hint of sweetness. A flavor that would contrast nicely with the kumquats flavor profile of sour and sweet. And that is where the other main ingredient comes in. Salt cured olives. You do not have to use salt cured olives, but I do want you to use a strongly flavored olive, such as a kalamata.
When preparing the dressing, soak the kumquats halves in the olive oil overnight for the best flavor. The oils in the kumquat skin will perfume the olive oil with a lovely citrus flavor.
Shaved Purple Asparagus Salad with Kumquat Dressing
*Fleur de Sel is hand harvested sea salt from France that is used as a finishing salt. You can find it a gourmet stores or online
I may receive compensation in either monetary or product form for my recipe development. I take pride in working with products that fit my brand and will be beneficial to my readers. All opinions are my own.
It is Spring! Once again I am wondering where the time went? Wasn’t it just Christmas? Oh well, spring is my favorite season, because the flowers bloom and the trees grow new leaves. And my allergies are out of control.
But who cares, its Spring! In case you are a little behind, like I am, here are a few recipes that would be perfect for Easter dinner.