Cookbook author, David Tanis gave an inspiring talk at the Princeton Library. We love his recipe a spring salad that includes crops we grow here at Terhune Orchards. We’ve modified it a bit to suit our tastes.
1 lb. asparagus
1/2 lb arugula
1 bunch radishes
juice and zest of one lemon
1/4 cup olive oil
1/4 cup parmesan cheese, grated
kosher salt and pepper, to taste
Fill a shallow bowl with cool water. Rinse the asparagus spears and arugula by allowing them to float in the water before removing. Any sediment will sink to the bottom of the pan. Pat the asparagus and arugula dry with a clean kitchen towel.
Put the arugula in a large salad bowl.
Using a mandoline or sharp knife, slice the asparagus and radishes lengthwise and thin as possible. Add to the arugula. Sprinkle with salt and pepper.
In a small bowl, whisk together the olive oil, lemon juice and zest. Gently toss with the salad. Sprinkle the parmesan over the salad and toss again. Taste and add additional salt and pepper to taste.