SUMMER SALAD

Note: Feel free to substitute according to what's available to you at the moment. Sugar snaps, snow peas, corn kernels, young green beans, and shelled edamame are some other great summer alternatives.

 

 

 

 

 

 

 

 

 

 

For the dressing

3 tablespoons miso paste - I use unpasteurized chickpea miso

1 tablespoon honey

2 teaspoons Dijon mustard

2 tablespoons lemon juice

1 tablespoon apple cider vinegar

2 tablespoons olive oil

For the salad

1 bunch asparagus

1 cup shelled fava beans or peas or mixture of both

handful of fiddleheads - optional

2-3 carrorts - shaved with a vegetable peeler

4 radishes - sliced

2 green onions - sliced

handful of pea shoots

2 cups of baby greens

handful of microgreens 

To make the dressing

1. Mix the miso paste, honey and mustard to combine thoroughly.

2. Add in the rest of the ingredients, combine and set aside.

To make the salad

1. Remove the tough ends from asparagus. Blanch it, along with the fava beans and/or peas in a large amount of well salted water for 2 minutes. Using a slotted spoon, transfer to an ice water bath to stop the cooking.

2. In the same water, blanch the fiddle heads for 5 minutes and add them into the ice water as well.

3. Once the vegetables are cool, drain them over a colander and pat dry with a paper or dish towel. Gently squeeze each fava bean between your fingers to pop the bean out of its outer skin.

4. Arrange the asparagus on a salad platter and lightly drizzle with the dressing. In a bowl, combine the rest of the ingredients, with the exception of microgreens, and pour the dressing over them. Gently toss to coat. Pile the mixture over the asparagus and garnish with microgreens.