I used my first radish from the garden for this salad. This year I've grown rainbow radishes, so I have some that are deep purple on the outside and some white as well as ordinary pink ones. It's all very exciting. This was a lovely salad really filling but packed full of lovely fresh flavours.
Greens Salad with Asparagus and Ham (from Thyme for Cooking)
4 slices ham, cut into strips
8-10 asparagus spears, cut into 1in lengths
50g goat cheese, sliced into rounds
2 eggs, hard-boiled and quartered
200g lettuce, leaves torn into eatable size pieces
2-3 radishes, sliced
For the dressing
125ml Greek or plain yogurt
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tbsp chives, chopped
1 tbsp tarragon, chopped
3 tbsp extra virgin olive oil
Bring a pan of water the the boil. Add the asparagus and boil for 2 mins. Drain and run under the cold tap.
To make the dressing: Whisk together the yogurt, mustard and lemon juice. Drizzle in the olive oil, whisking constantly. Stir in herbs.
Put the salad leaves into two bowls. Add half of the dressing and toss well to combine.
Arrange the ham, eggs, asparagus, radishes and cheese on top of the lettuce leaves. Drizzle a bit of dressing over all and serve the extra dressing on the side.