As I created, threw together, and wrote this recipe today, my backyard was covered in over a foot of snow!
For the first time ever, I have been taking full advantage of this New York winter season and have participated in many freezing outdoor activities such as dog sledding, walks outside in negative temperatures, watching the ice boats on the Hudson River & even throwing on a pair of ice skates to skate around the Olympic ring in Lake Placid! Snow pants have become a staple in my wardrobe & I don’t really know how I am feeling about this.
For Adams Fairacre Farms this month I wanted to create a salad that was quick, healthy, and green to remind me of Spring.
I quickly roasted asparagus & zucchini ribbons then tossed them into a block of honey-infused goat cheese with some fresh lemon & olive oil. Instead of just stopping there, I continued to see what my pantry & refrigerator had to offer and added hazelnuts, radishes, lettuce & cannellini beans to create this “Think Spring" Salad!" So as I anxiously await warmer weather & putting my snow pants away for the season I will continue to “think spring” while cooking in the kitchen this month.
"Think Spring" Salad with Asparagus, Hazelnuts & Goat Cheese serves 4 / prep time: 15 minutes
1 bunch of thin asparagus
1 can rinsed and drained cannellini beans
5 thinly sliced radishes
2 zucchinis made into ribbons with a vegetable peeler
2 cups red leaf lettuce
2 cups chopped romaine lettuce
4 oz. of goat cheese with honey
1 cup of toasted hazelnuts
3-4 lemons for dressing
Salt & Pepper
Roast your asparagus & zucchini ribbons on a sheet pan drizzled with olive oil for 5 or 10 minutes on 375. Let them cool.
On a large platter assemble the greens & all the other ingredients.
Mix fresh lemon, olive oil, salt & pepper together & spoon all over (use as much dressing as you want).
Eat & enjoy!