Raw Spring Salad with Asparagus and Radishes

Big Update! Hi Mostess readers! If you’ve been following me on Instagram, then you know that I’ve been working on a cookbook for a long time. It’s called Healthyish and will be out on January 9th, 2018!

I’ve also launched a new website that showcases my published recipes and will serve as a hub for all work I do going forward (including a new recipe blog.) Check out LindsayMaitlandHunt.com and let me know what you think!

Recipe for Spring Salad with Radishes, Asparagus, Scallions, Mint, and Quinoa on Mostess.com

Perfectionism has been getting in the way of this blog. I have been working on a German Chocolate Cake cookie that has gone through FOUR iterations, and it still has one last test to go. I’ve been missing writing, and I’ve been missing sharing recipes with you. (“You” meaning hopefully someone in addition to my mom.)

I’ve been obsessing about how to get that cookie right, (this seems to be a habit by now…) and along the way I forgot that sharing a simple salad recipe in the vein of Nigel Slater is sometimes enough. Do you know Nigel Slater’s books yet? They are so beautiful and give a sense of place without the visual clutter of unnecessary props and stylized backgrounds. His easy-going, natural prose draws me in each time I open Ripe or Tender, and Jonathan Lovekin’s photographs offer a sultry complement to Nigel’s (can I call you Nigel, Nigel?) personal recipes.

Other places to find the same lovely qualities are on Molly Wizenberg’s blog, Orangette and in Luisa Weiss’s blog The Wednesday Chef. They are all personal but not self-obsessed; open but not over-sharing. Plus, their photographs are moody and gorgeous. (I’m also a big fan of their memoirs, which you can find here and here, respectively.)

Anyway, have you ever read food writing that describes a food “as begging for” something? Like, the bread was begging to be toasted. The ramps were begging for a slick of olive oil. I have never heard my food beg me to do anything other than scarf it down with haste, but this is as close as it’s ever gotten to human-plant ESP.

Finally, fresh vegetables line the farmers’ market stalls, practically begging to be tossed into a fresh spring salad. Oops — did I say begging? Well like I said, magenta radishes, snappy asparagus stalks and fuchsia scallions got as close to a whisper in my ear that any food as ever gotten.

So yes, this recipe is easy. Slice the radishes, asparagus, and scallion thinly to let them soak in the olive oil and lemon juice. Play with the proportions as you like. More quinoa and add lettuce for a stronger salad vibe. Swap the blue cheese for goat cheese. You get it.

Lastly, a question for you: Do you like casual, easy recipes like this? Or are you looking for more specific directions. Please share your thoughts and comments below!

Recipe for Spring Salad with Radishes, Asparagus, Scallions, Mint, and Quinoa on Mostess.com

Raw Spring Salad with Asparagus and Radishes
Serves 1 to 2

4 radishes, thinly sliced
6 stalks asparagus, thinly sliced on the bias
1 small scallion, thinly sliced
A few tablespoons extra-virgin olive oil
Juice of half a lemon
Flaky sea salt and freshly ground black pepper
10 to 15 mint leaves, torn
1 cup cooked quinoa
2 ounces soft blue cheese, crumbled

Toss the radishes, asparagus, and scallion in a bowl. Drizzle with a little olive oil and the lemon juice and toss to coat. Add more olive oil if desired. Season to taste with salt and pepper and fold in the mint leaves. Serve over cooked quinoa and dollop with blue cheese.

7 Comments

  1. Yummmm Lindsay,
    I was looking for a great radish recipe to make this weekend for my mother’s 90th Birthday cookout. She is Ukrainian and all slaves LOVE radish..this will be perfect and with all the right flavors of summer. I will probably use goat cheese and add some fresh dill too. Keep em coming. I met your lovely mother on the Dartmouth India trip.

    Like

    Reply

  2. This recipe looks so good! Love his books. I definitely think you should post recipes like these that you love while testing the longer ones!

    Like

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s