I belong to a book club that meets every six weeks or so. Each member takes a turn selecting the book and hosting that meeting. We meet for dinner so the host is responsible for the entree and the rest of us choose which course we will supply. As a rule, we have tried to match the food to the theme or location of the book. Our last selection was “Crossing the Borders of Time” by Leslie Maitland. This book tells the true story of a young Jewish girl, the author’s mother, as her family moves from Germany to France then on to Cuba and the USA to avoid persecution and deportation at the hands of the Nazi’s.
My food assignment for this book club was salad. Because the book covered life in a multitude of countries I had alot of options. I opted to go with a German salad as that was the original home of the family. The salad I found was perfect for spring and you can definitely see the German influence.
Asparagus Salad Serves 4 – 6
- 1 1/2 lbs asparagus
- 2 hard boiled eggs, peeled and chopped
- 5 green onions, sliced – green and white parts
- 5 radishes, thinly sliced (more if the radishes are small)
- 2 tbl white wine vinegar
- 3 tbl grapeseed oil ( can substitute vegetable oil)
- 1 tbl dijon mustard
- 2tbl chopped parsley
Snap off tough ends of asparagus and discard. Cut asparagus into bite size pieces and blanch in salted water until crisp – tender, about 5 minutes at altitude. Drain the asparagus and put in large mixing bowl. Add chopped eggs, sliced green onions and sliced radishes to the bowl. Season with salt and pepper. In a separate bowl or a dressing shaker combine the white wine vinegar, oil and mustard. Stir/shake until well combined. Pour dressing over asparagus mixture and mix gently. Check for seasoning. Garnish with the chopped parsley.
A simple salad that could easily be turned into a meal with chicken breasts that have been brushed with a brown or dijon mustard and then baked or broiled. You wouldn’t even need a starch!