easyTime:< 30 minsServes:4-6
A salad of spring vegetables is all about balance. Delicate asparagus, peas and radish don’t call for lots of acidity; they want just enough to heighten their flavour without masking it. A little good olive oil and vinegar is perfect to season these harbingers of spring. Look for fat, juicy asparagus as opposed to thin, spindly spears. The herbaceous gribiche brings everything together.
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