I made a few different versions of this salad before I finally came up with the flavor combination that I liked enough to share with you. I’ve made two spring salads for Cooking in Red Socks, but they are both with strawberries. It was time for something really savory to be on the menu! Fresh asparagus is the star of this salad, which I’ve lightly roasted for a nice, smokey flavor. Fresh corn, shaved radishes, and soft boiled eggs play the supporting role, adding a variety of textures and tastes to keep you wanting more. My favorite part? The lemon tahini vinaigrette. Simple, but the creamy dressing finishes the salad with a divine nutty taste.
Posted: April 30, 2013
3/4 lb asparagus, ends trimmed
5 eggs (I always make an extra incase one turns out badly)
1 large ear of corn, kernels removed with a knife
4 radishes, thinly sliced
8 cups of mixed greens
2 tbs tahini
1-2 tsp water
Zest of 2 lemons
Juice of 1 lemon
1-2 tbs olive oil
Salt and pepper to taste
1. Preheat the broiler in your oven to high. Drizzle the asparagus with a small amount of olive oil and season with salt and pepper. Place the asparagus on a cookie sheet and cook on the middle rack for 8-10 minutes, or until the asparagus has a light char and starts to become tender. Take out to saute once during the 8 minutes so that all sides are browned. Remove the asparagus and let it cool enough so that you can chop it into two inch long pieces.
2. Put the eggs in a small sauce pot and fill the pot with enough water to cover the eggs by an inch. Bring the pot of water to a boil and turn off the fire once it reaches a rapid boil. Let the water sit for roughly 10 minutes to cool. Rinse the eggs with cold water so they are cool enough to touch. Peel the eggs and slice them each in half lengthwise.
3. To make the dressing, whisk together all of the ingredients in a medium mixing bowl. I’ve left the ingredients in rough approximations, because a lot of it will depend on the consistency of your tahini. It should be a creamy but light vinaigrette. Start by whisking the tahini, water, lemon zest and juice together. Add the olive oil in a steady stream, whisking as you go along. When it has reached the consistency you are looking for, season to taste with salt and pepper.
4. Assemble the salad by laying the mixed greens down on a serving platter. Add the corn, radishes, asparagus, and eggs in that order. Drizzle with the tahini vinaigrette to serve.