Tuesday, June 3, 2014

Spring Salads

Things are slowly changing from spring to summer here. The beaches now require stickers, the pre-school play is this week (I mean!), our calendar is filling up fast, and we are eating more salads for dinner. All the chalkboard farm-stand signs I pass along the roads mention greens of some sort and I'm happy to find them in my fridge when we finally come inside just before dinnertime.

These salad combinations were born from cleaning out our fridge before traveling to upstate New York for our 10 year college reunion. Giving a babysitter the rundown Saturday night about a house full of sleeping kids made my friend and I chuckle - how are we the moms and not the babysitters? It happened so fast. We hit up the same bars with the same friends but I had just one beer and was in bed by 10 - that is what a decade away does to you I guess.


The first salad is hearty, recognizing the still lingering crisp night and early morning air. The second is a nod to classic spring produce - asparagus and radishes. These are not necessarily recipes but suggestions on salad pairing that we enjoy and an excuse for you to skip a complicated meal.


Farro, Pear, & Parmesan Salad: Toss fresh greens with a couple handfuls of cooked farro, sliced pear, thin rounds of shallot, and curls of Parmesan cheese. Make a quick dressing of lemon juice, extra virgin olive oil, salt, and pepper.


Asparagus, Radish & Sunflower Seed Salad: Quickly saute fresh asparagus in extra virgin olive oil and salt until just tender. Toss warm spears with greens, thinly sliced radishes, and sunflower seeds. Dress this combination with balsamic vinegar, extra virgin olive oil, salt and pepper.


I am so thankful for this season and the people I get to enjoy it with. I'm ending this day with sandy feet from the beach and giddy anticipation of another huge blowout celebration weekend (I smell a wedding!) - this is it.
 

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