Asparagus is drawing near the end of it's season (end of April to the end of June) so I'm trying to squeeze in my favourite asparagus salad before it's too late! Fresh, green, tender asparagus mixed with Parmesan for a touch of saltiness and depth, toasted hazelnuts and breadcrumbs for texture and a creamy, soft lemon & yogurt dressing. Delicious.Read More
This is definitely an in-a-rush-to-eat-midweek sort of salad. Boiling and peeling the eggs is the most labour intensive part! For speed I buy the ham hock pre-cooked and shredded from Marks & Spencer, and although I prefer home-made croutons, you can always buy them instead - or just toast a slice of sourdough.
The dressing uses buttermilk, instead of mayo or sour cream, and it's big bold flavour finishes the salad off perfectly. I've used a local blue cheese called "Sperrin Blue", a Dart Mountain Cheese which is a semi soft, creamy, pasteurised blue cheese which is only lightly veined. I don't like it too funky!Read More