TASTE OF THE MONTH .... SALAD DAY

This easy spring meal featuring asparagus and strawberries is perfect for a causal lunch. There are now several asparagus and strawberry growers in the market so make the most of these seasonal delicacies while we are lucky enough to have them growing on our doorstep. The infused olive oils from The Village Press are a wonderful way to add subtle flavour to any number of fresh foods there are four flavours – garlic, lemon, lime and truffle. An easy way to dress up freshly cooked fish is to drizzle it with a little of the lemon or lime-infused oil and try the truffle and garlic oils for dipping.

HB Farmers' Market Shopping List
Hautapu Asparagus – asparagus
Harald’s Breadworld – Berlin loaf (rye sourdough)
Epicurean Supplies – flat-leaf parsley, chives, mint, tarragon (if available), chervil (if available), macro micro salad
The Village Press – lime-infused olive oil, garlic-infused olive oil
Krismaw Gardens – spring onions, strawberries, lemons
Scott’s Strawberry Farm – strawberries
Sanderson Wines – Merlot 2006

Store Cupboard
red wine vinegar
Dijon mustard
salt
black pepper
sugar
cream (if using)

ASPARAGUS, GREEN ONION AND FRESH HERB SALAD
Serves 4-6

1kg asparagus
2 bunches spring onions, thinly sliced
1 tbsp chopped flat-leaf parsley
1 tbsp snipped fresh chives
1 tbsp shredded fresh mint
1 tbsp chopped fresh chervil (optional)
1 tsp chopped fresh tarragon (optional)
1 pkt macro micro salad

LIME & MUSTARD DRESSING
ﾽ cup lime infused olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
freshly ground black pepper and salt, to taste

1. To make dressing, place lime infused olive oil, red wine vinegar and mustard in a bowl and whisk to combine. Season to taste with pepper and salt. Set aside until ready to use.
2. Cook asparagus in a large pan of boiling water for 3-5 minutes or until just tender. Drain, reserving cooking water, and place asparagus in a large bowl of iced water to cool.
3. Place spring onions in a bowl and pour over enough of the hot asparagus water to cover then set aside for about 30 minutes or until cool. Drain spring onions, place on paper towels and pat dry.
4. Place spring onions in a bowl, add herbs and dressing and toss to combine.

Serving suggestion: Line a serving platter with the macro micro salad, then top with drained asparagus, spoon over spring onion and herb mixture and accompany with rye sourdough crostini.

To make Rye Sourdough Crostini: Preheat oven to 180C. Thinly slice bread and bake for 8-10 minutes or until golden and crisp. Brush warm crostini liberally with garlic infused olive oil from The Village Press and serve immediately.

For Strawberries in Red Wine: Combine 2 cups red wine, 1 tsp lemon juice and sugar to taste in a bowl. Add 500g strawberries (halved or quartered if large) and set aside to macerate at room temperature for 1 hour, then cover and chill for 1 hour longer. To serve, divide berries with some of their juices between serving dishes or glasses and accompany with a dollop of lightly whipped cream, if desired. Ken from Sanderson’s wines recommends his Merlot 2006 for this recipe.