( SERVES 10 )
Photo by Annabel Langbein Media
Reduce last-minute stress by doing as much as you can in advance. Wash and dry the lettuce for this pretty, fresh salad and pop it in a sealed container or bag in the fridge. You can also make the dressing in advance ready for a speedy assembly.
For the salad
|3||Baby cos lettuce|
|2 large||Avocados, just ripe, flesh only, cut into chunks|
|2 Tbsp||Microgreens, or chopped chives or spring onions|
For the mustard vinaigrette
- 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 over the top. Drizzle with remaining dressing and serve immediately.