I enjoy salads as much as the next vegetarian, I suppose.
No, scratch that… I enjoy salads less than the average vegetarian (who I made up for the purpose of this argument). It isn’t so much that I dislike the idea of a salad, or raw vegetables… it’s just that salads are usually so uninspired. As in, if we are defining salad as “a bowl of raw vegetables tossed in oil and vinegar,” then count me in. But, if we are talking “bowl of limp iceberg lettuce with some hard tomatoes on top,” then count me out. Far out. As you can see, my issue is that most of the bowl is taken up by lettuce. I have nothing against lettuce… but I would rather have the space taken up by other vegetables. Everyone’s favorite parts of a salad are the dressing and the toppings, anyways, right? So why not make a salad that is ONLY toppings?
The few years post college, I started doing just that. My idea of a salad was garden fresh tomatoes (my mom is a prolific tomato grower in the summer), cucumber, fresh corn, avocado, red onion, and Ken’s steakhouse italian dressing (yes, that is my favorite dressing and can be added to my odd list of favorites under fake maple syrup and above barbecue sauce). Delicious! So whenever I see a salad that is sans lettuce, it peaks my interest… which is exactly what this salad did. I made it for dinner one night last week and it was AMAZING. My word, it is so refreshing and flavorful. It has a super light dressing, but then the salad almost dresses itself as the tangerines burst in your mouth with every bite.
Well this weekend, when I was craving an equally refreshing salad (it has been pretty hot here lately), but had none of the ingredients left, I threw the following salad together. I had bought some radishes and asparagus, and knew I wanted to do something raw with the asparagus. And a little birdie once told me that radishes are delicious (but not as delicious as soup). AND I had a grapefruit that needed to be eaten. So it looked like I was on my way to a pretty delicious salad. And I was right (said with M emphasis)! It is crispy and crunchy and tangy and smooth. The radishes do their thing, and then the asparagus does its thang for the rest of the day. Lovely, just lovely.
- 1/2 bunch radishes
- a few spears of asparagus
- 1/2 can chickpeas, drained and rinsed
- 1 grapefruit, supremed
- 1/2 cup snap peas, halved
- 1 tablespoon fresh mint, chopped
- 1 tablespoon fresh basil, chopped
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- salt and pepper
- Slice the radishes and asparagus thinly using a mandolin.
- I cut the asparagus crosswise into medallions, but feel free to try ribbons if that is what you prefer.
- Toss everything together and season with salt and pepper.