Some kind of salad.
Last week I made a salad.
I read, briefly, some recipe or other a few weeks back for a salad made from a variety of green spring vegetables — I think there was shaved asparagus and pea shoots, mostly. It was topped with walnuts and a poached egg. I figured I had my own way of doing it.
So I made this.
It’s a mixture of spinach, watercress, and a scant bit of green leaf that I needed to use up. I topped it with a little lemon juice and olive oil, plus grated sharp white cheddar.
I fried asparagus — and I mean fried, in canola oil, not sauteed or blanched — thanks to a suggestion on food52. It sizzled pretty good, and tasted great, but I wonder if the time and effort was worth frying over roasting.
On top of all the greens, I added pistachios and a poached egg. And honestly? I was shocked at how much I liked it. I figured it would all go together, but, I mean, it REALLY went together. It was phenomenal, and light, and relatively easy (if a bit steppy, between poaching the eggs and frying the asparagus). Woo, spring.
