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Categories:Viewed: 111 - Published at: 2 years ago
Ingredients
- Kosher or sea salt
- 2 tablespoons rice wine vinegar
- 2-3 tablespoons grapeseed or other neutral oil
- 1 cup very thin asparagus, sliced on the bias into about 1-inch pieces
- 1 cup fresh peas, blanched
- 2 bunches tiny radishes (I used a variety called Cherry Belle), greens removed, trimmed and quartered
- 4-6 chive blossoms
- 4-6 big fresh mint leaves, fine chiffonade
Method
- Put a pinch or two of salt into a mixing bowl, add the rice wine vinegar and whisk until the salt is dissolved. Whisk in the grapeseed oil until the dressing is emulsified.
- Add the asparagus, peas, and radishes to the bowl and gently toss. Separate the chive blossoms into individual little buds by pinching the blossoms off where the feathery stems connect to the chive. Just before serving, toss about half of the chive blossoms and the mint with the dressed vegetables and spoon the salad into a serving bowl, scattering the remaining chive blossoms over the top.
