Sunshine on a plate! This divine salad is perfect for special occasions, potlucks, and barbecues.
3 baby cos/romaine lettuce
2 bunches asparagus
2 large just-ripe avocados, cut into chunks
2 tbsp microgreens, or chopped chives or spring onions/scallions
2 tbsp white wine vinegar
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp runny honey, or maple syrup
1/4 cup extra-virgin olive oil
flaky sea salt, to taste
freshly ground black pepper, to taste
To make the Mustard Vinaigrette, combine vinegar, lemon juice, mustard and honey in a small jar and shake to break up mustard.
Add oil, salt and pepper and shake to emulsify.
The dressing can be made up to a week in advance and chilled until needed. Bring back to room temperature and shake well before serving.
Separate lettuce leaves and cut the larger ones in half.
Drop asparagus into a pot of boiling salted water and cook just until the water comes back to a boil (about 2 minutes).
Drain well and cool immediately in iced water to preserve colour. Drain again.
Slice radishes very thinly with a mandolin or a vegetable peeler.
When ready to serve, arrange lettuce leaves on a platter and toss with a little dressing.
Scatter asparagus, radishes, avocado and microgreens or chives or spring onions/scallions over the top.
Drizzle with remaining dressing and serve immediately.