We moved last month, to a house we looked at once and fell in love with. We weren’t even really looking to buy a house, but this one went on the market and a friend drove me by and insisted it was perfect for us. Back at the office, we pulled the listing up online. “Too small,” I said. “Go look at it,” he advised. “The location is great, but we wouldn’t really be trading up in terms of size,” I explained. “Go look at it,” he repeated. “It’s probably a better house for a young single person. Or, like, a really really old person,” I offered. “Just go look at it,” he insisted. So we did. Then we bought it.
There were actually quite a few steps between the looking and the buying, all of which were unbearably nerve-wracking. Early in the process, people warned me that buying a house is stressful, and I nodded politely while secretly thinking, “I’ve bought stuff before. How hard can it be?” Here’s the difference: when you buy regular stuff, you click add to cart and a few days later the UPS guy shows up with something pretty; when you buy a house, the bank calls you several times a day to say comforting things like, “I’m reviewing your loan application and I have to ask: do you have any other money?”
But now we live here, in an adorable little mid century ranch with a river for a backyard and a kitchen twice as big as our old one.
There are a handful of things I’ll miss about living at our old house, and the farmers market is one of them. The market in our new town doesn’t start until the end of the June, so yesterday I drove back to our old town to get my fix. Guess how many of those things I bought just because they’re pretty. Hint: four. I was particularly captivated by the flowering arugula, which I’d never seen before. Evidently the flowers are nice in salads or scattered over soups or deviled eggs. Any other ideas?
You’d think a blog with the word salad in its title might occasionally feature a salad recipe. In the case of this blog, you’d be wrong. To date, When Harry Met Salad features only one recipe for salad, a late spring salad that also highlights asparagus. The truth is we don’t eat much salad worth mentioning. Chris doesn’t like it (!!!) and I generally can’t be bothered to do much more than dress greens with vinaigrette for just me. But last weekend I fanned my farmers market purchases out over the dining room table and arranged them to photograph. I nestled a bunch of tiny pink radishes in alongside bright green stalks of asparagus and admired the graceful curve and deep purple-greenness of wild mint, and when I looked through the viewfinder of my camera I immediately thought salad. This is that salad.
I sliced the radishes and asparagus into coins and drizzled them with olive oil, lemon juice, and a little honey. Then I tossed in a handful of chopped mint, seasoned the vegetables with salt and white pepper, and carefully folded in crumbled bits of incredibly creamy local feta. And because I was also in the middle of a chive blossom vinegar project, I finished the whole thing off with a smattering of chive blossoms. Sometimes I get a little carried away.
“Hmmm, that looks like something I wouldn’t like,” Chris observed when I emerged, crunching, from the kitchen. And it’s true: he wouldn’t. But you might. With or without the chive blossoms, this salad is really lovely. It’s fresh and crisp and pleasantly vegetal. The sharp, peppery flavor of the radishes and the tender greenness of the raw asparagus mingle with the sweet, aromatic notes of mint, and all this bright freshness is beautifully balanced by the creamy tang of goat’s milk feta. It’s a salad that’s delicious in its simplicity, a salad that captures the fleeting flavors of early summer and hints at the bounty yet to come, a salad that’s totally worth making for just you.
Asparagus, Radish & Mint Salad with Feta
1 lb. fresh asparagus
2 bunches radishes
3 Tbsp. extra virgin olive oil
1 Tbsp. lemon juice
½ tsp. honey
3 Tbsp. mint, chopped
4 oz. feta, crumbled
salt and white pepper, to taste
2 chive blossoms (optional)
Slice the asparagus and radishes into thin coins or discs, slicing as thinly as you can. (I tried this with both a mandoline and a knife — the knife was actually faster and easier.) Transfer to medium bowl and drizzle the olive oil, lemon juice and honey over the vegetables; stir to combine. Fold in mint and feta; season with salt and pepper to taste. If using the chive blossoms to garnish, separate the individual florets from the large blossom and scatter over the salad. Serve immediately.