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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
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.
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