I decided to make a summer veggie salad when I came across some wild asparagus at the greengrocer’s this weekend, and I couldn’t help but buy it. Wild asparagus tastes vaguely of the kind that is usually found in stores, but it is much more delicate and needs to be prepared carefully so as not to mask the flavour. If you aren’t lucky enough to get your hands on wild asparagus, young asparagus stalks will work perfectly in this recipe.
Versatile Summer Veggie Salad
This bright summer salad goes great as a side with seared fish, chicken or as-is for a vegetarian/vegan meal. The recipe is very versatile and can be done with a variety of ingredients. The lightness of the salad means that the flavours of the vegetables stand on their own, so be sure to select the freshest ingredients you can. I usually don’t make measurements for my dressings, so don’t hesitate to add seasonings to taste as you need. You can also make a bigger batch of dressing to keep in the fridge for about two weeks.