I had some guests over last weekend and made an "ode to early spring" dinner that combined the best of late winter and early spring produce (I love these transition periods!). For the salad course, I made a chilled salad plated w/ blanched asparagus, sliced orange rounds, ripe avocado, thinly-sliced French radish and an orange-shallot vinaigrette. Nothing revolutionary, just a glorious combo that showcased fine farmer's market goodies.
Photo of platter:
I prepped most ingredients a couple hours before serving and made sure to chill everything, including the serving platter. The avocado was sliced about an hour before they arrived and kept perky w/ just a little squirt of lemon juice. I made the vinaigrette in a blender and included fresh OJ, champagne vinegar, half a shallot, EVOO, S&P, and half pinch of sugar. Drizzled some over the platter right before serving and garnished w/ some mint chiffonade. Additional vinaigrette was passed at the table.
One of my favorite salads of all time (due in large part to perhaps the best asparagus I've ever had) and very spring-y too. Other particularly spring-like salads that deserve recognition?