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Paradise salad
( SERVES 10 )

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Photo by Annabel Langbein Media

5.0 / 5 FROM 1

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 bunches	Asparagus
6	Radishes
2 large	Avocados, just ripe, flesh only, cut into chunks
2 Tbsp	Microgreens, or chopped chives or spring onions

For the mustard vinaigrette

2 Tbsp	White wine vinegar
1 Tbsp	Lemon juice
1 tsp	Dijon mustard
1 tsp	Runny honey
¼ cup	Extra virgin olive oil, good quality
1 pinch	Salt and freshly ground black pepper, to taste

Directions

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.