Paradise Salad

This is a big salad for a special occasion, but you can easily halve or quarter the recipe for fewer people. In winter, swap out the asparagus for lightly blanched green beans.

Annabel Langbein Media

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Paradise Salad
3 baby cos/romaine lettuces 
2 bunches asparagus 
6 radishes 
flesh of 2 large just-ripe avocados, cut into chunks 
2 tbsp microgreens or chopped chives or spring onions/scallions 
Mustard Vinaigrette  
2 tbsp white wine vinegar
1 tbsp lemon juice
1 tsp dijon mustard
1 tsp runny honey
¼ cup boutique extra virgin olive oil
salt and ground black pepper, to taste

© Annabel Langbein Media 
https://www.annabel-langbein.com/recipes/paradise-salad/3416/

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Prep time:: 20 mins
Serves:: 10-12

3 baby cos/romaine lettuces
2 bunches asparagus
6 radishes
flesh of 2 large just-ripe avocados, cut into chunks
2 tbsp microgreens or chopped chives or spring onions/scallions

Mustard Vinaigrette

2 tbsp white wine vinegar
1 tbsp lemon juice
1 tsp dijon mustard
1 tsp runny honey
¼ cup boutique extra virgin olive oil
salt and ground black pepper, to taste

To make the Mustard Vinaigrette, combine vinegar, lemon juice, mustard and honey in a small jar and shake to break up mustard. Add oil, salt and pepper and shake to emulsify. The dressing can be made up to a week in advance and chilled until needed. Bring back to room temperature and shake well before serving.

Separate lettuce leaves and cut the larger ones in half. Drop asparagus into a pot
of boiling salted water and cook just until the water comes back to a boil (about 2 minutes). Drain well and cool immediately in iced water to preserve colour. Drain again. Slice radishes very thinly with a mandolin or a vegetable peeler.

When ready to serve, arrange lettuce leaves on a platter and toss with a little dressing. Scatter asparagus, radishes, avocado and microgreens or chives or spring onions/scallions over the top. Drizzle with remaining dressing and serve immediately.