By now, you may have had your fill of simply steamed or roasted asparagus.  I haven’t yet, but I can see that day coming.

Every spring, I gorge on plump asparagus spears from the farmers markets.  I adore the grassy freshness and pure green flavor of just-cut stalks.  Nothing tastes quite so much like spring.

But somewhere along the line, I always begin thinking of the other things I might do with those beautiful spears.  This year, my thoughts turned to shaved asparagus salad.

It began with this video from Chow.  I had never really considered the idea of asparagus in the raw before, but the ribbons of shaved asparagus looked so good, they begged for a salad that made the most of their fresh flavor.

Shaving the stalks lengthwise with a Y-shaped peeler produces paper-thin strips that don’t require any cooking at all. Marinate them in a lemony vinaigrette for an hour or so before serving, and the ribbons soften, their grassy flavor mellowing into the essence of spring.

In this substantial salad, I’ve teamed the asparagus with its classic partnerss, eggs and ham.  In this case, it’s salty prosciutto and hard-boiled eggs.

Preparing the asparagus takes a little time, but the rest of the salad comes together quickly.  Lay a stalk down on the counter and proceed to peel it in layers lengthwise.  When the stalk gets very thin, you may have to raise the stalk a little on the handle of a wooden spoon to give the blade room to maneuver.    Once you have a pile of ribbons, you’re ready to go.

I’ve added preserved lemon to the dressing to deepen the flavor.  It’s a wonderful savory condiment to have waiting in the refrigerator.  If you’d like to make your own, check out this earlier post.  Mark Bittman offered an even quicker variation in the New York Times a couple of years ago.

Of course, you could always just grate some fresh zest into the dressing.  Just don’t miss the delights of raw asparagus.

I’ve yet to meet an Asian salad I didn’t like.  The sour, sweet and salty flavors in combination with crunchy textures are so intensely satisfying.  Green papaya salad, noodle salad, Cambodian shredded cabbage salad, even that old standby, Chinese chicken salad — they all get my vote.

My latest obsession is this Asian salad made with crisp radishes and fat green onions, some of the best produce of the season.  The English cucumbers grow in Watsonville greenhouses year-round, so I include them and the fresh herbs in seasonal produce, too.  Throw in poached chicken, some glass noodles, a little chile and cashews and I’m happy. (more…)

The “caviar” on my mind these days involves black-eyed peas, not those extravagant little fish eggs.  Marinated with chiles, onions, bell pepper, corn and tomatoes, the humble legumes are transformed into the classic Texas caviar.

This chunky salsa is a staple in the Lone Star State—a little bit Southern, a little bit Mexican, and altogether irresistible.  Countless variations have made the round of backyard barbecues and tailgate parties since the 1950s, but the original was the creation of Texas culinary star Helen Corbitt, a cookbook author who served as food consultant for Neiman-Marcus in Dallas. (more…)

The poor radish gets no respect in America.  We take it for granted, barely registering its crisp snap and remarking only when it gets a little too spicy for comfort in the scorching hot days of summer.  It’s merely the supporting actor in the garden salad, the splash of color on the crudité platter.

The French, however, have long appreciated the humble roots for their satisfying texture and gentle bite, serving them with sweet butter and sea salt.   Asian cooks treasure the more pungent varieties for pickles and stir fries.

I say it’s time to give radishes their due on this continent.    They’re the stars in this winter salad, which makes the most of what’s in season right now. (more…)

One of the best gifts I received over the holidays was an introduction to this kale salad. I spotted it in the deli case when I was shopping at my local natural foods store a couple of days after Christmas and bought a quarter pound on a whim.

It was an instant hit.  My family and I began nibbling on little bits of sesame seed flecked Kale right out of the carton as soon as we got home and it never made it to the dinner table.

With all the crunchy textures and savory Asian flavors, the dish reminded me of the seaweed salad I always order at sushi bars. Most of the ingredients were readily identified—raw kale, red onion, sunflower sprouts and a trio of pumpkin, sunflower and sesame seeds. I wasn’t sure about the dressing, though.  It tasted a lot like soy sauce, yet not quite. (more…)