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.
- 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.
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