After an uncommonly cool spring, it's miles abruptly blazing warm right here in southwestern Ontario. So this means that salads are so as, each to cool and refresh the palate and to keep away from soaring over a hot range for lengthy intervals of time. This surprising warmness wave additionally takes place to coincide with the start of asparagus season right here, and that occurs to be my husband's favorite vegetable.
Asparagus is delicious on its personal with only a little lemon juice and salt, of route, but it additionally pairs wonderfully with simple flavors as a backdrop ? Assume potatoes, for example. For this salad, gentle cannellini beans serve as the backdrop to a serving of lightly steamed crunchy asparagus tossed in a energetic and creamy lemon, tarragon and grainy mustard dressing. And mushrooms are my weak spot, so I brought them into the mixture. It all comes collectively for a easy but stylish and pleasurable summer time meal, served up with a few crusty bread.
This is my contribution to No Croutons Required. A month-to-month event showcasing vegetarian soups and salads, alternately hosted via Jacqueline of Tinned Tomatoes and myself. It is my flip to host this month.
Other salads to enjoy this summer:
Chickpea Salad with Vegan Mayonnaise
Black Bean Salad with Fresh Mango and a Chaat Masala Dressing
Classic Greek Salad Revisited
Thai Coconut Mango Quinoa Salad
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