Name: Summer in the Alps Salad
Ingredients: 4 ounces microgreens (assorted); 2 ounces pea sprouts; 6 ounces asparagus (ends trimmed and stalks cut on bias into 1 1/2 to 2-inch lengths); 6 breakfast radishes (thinly sliced lengthwise); 6 zebra tomatoes (cut into eighths); 50-60 edible flowers (such as pansies, violas, or nasturtium petals); 1 small handful mint leaves; 1 small handful basil leaves; 3 tablespoons olive oil; 1 teaspoon white wine vinegar; Zest and juice of 1 lemon; 1 pinch salt; 2-3 grinds white pepper

There is an utterly magical valley high up in the French Alps near my mother’s hometown. It is a pristine, unspoiled alpine vale filled with gurgling crystal-clear mountain streams and vistas that will have you yodeling and singing in the hills a la Julie Andrews. I grew up hiking in these mountains, and one of my favorite times to meander there is late spring, when the valley floor erupts into a veritable carpet of wildflowers. On my last visit, I took a photograph of this floral magnificence, and that photo inspired this salad. I tried to capture the wild beauty of the valley in a bowl.

Ingredients

FOR THE SALAD

4 ounces microgreens, assorted
2 ounces pea sprouts
6 ounces asparagus, ends trimmed and stalks cut on bias into 1 1/2 to 2-inch lengths
6 breakfast radishes, thinly sliced lengthwise
6 zebra tomatoes, cut into eighths
50-60 edible flowers, such as pansies, violas, or nasturtium petals
1 small handful mint leaves
1 small handful basil leaves

FOR THE VINAIGRETE

3 tablespoons olive oil
1 teaspoon white wine vinegar
Zest and juice of 1 lemon
1 pinch salt
2-3 grinds white pepper

Instructions

Line the base of a large shallow bowl with the microgreens. Nestle little pockets of pea sprouts into the microgreens, then insert the asparagus stalks and radishes into the pea sprouts. Dot the surface of the microgreens with the tomatoes, then scatter the flowers and herbs over the surface.
Whisk together all the vinaigrette ingredients in a small bowl to form a smooth emulsion. When ready to serve, drizzle the vinaigrette over the greens.

Nutrition

Summer in the Alps Salad