This is the perfect salad which allows us to take full advantage of the of the first spring vegetable harvest. We prefer not to mix the ingredients before serving – one of the charms of this recipe is the contrasting tastes and textures of the various ingredients. Serve accompanied by a chilled glass of white wine and fresh bread!
- 4 cups baby spinach leaves
- 1 pack asparagus, blanched
- 4 radishes, sliced
- 1 cup fiddle heads, blanched *
- 1 bunch chives, chopped
- 2 eggs (opt.)
- Olive oil
- Vinegar of choice or lemon juice
- Balinese Fleur de sel
- Black Pepper freshly ground
Wash the fiddle heads in a large basin of water. Cut off the brown tips. Boil in a large pot of salted water for 6-7 min. Rinse well in cold water. Drain.
Wash and drain spinach. Place on a large serving dish.
Slice asparagus into ½ inch thick pieces at an angle.
Poach the eggs for 7 min in a large pot of water that is almost at the boiling point.
Place asparagus, radishes, fiddle heads, eggs and chives on the spinach leaves.
Sprinkle the vegetables with olive oil and then with vinegar. Salt and pepper to taste.
Serve without mixing.