This week’s French Fridays with Dorie challenge is for this delightfully simple salad. It’s beautiful and delicious – just like something we’d order in an elegant restaurant overlooking the beach in Santa Barbara.
I made two versions of this recipe because I can’t eat peppers or cucumbers. So, I followed Dorie’s recipe for John with the addition of blanched, sliced asparagus which I prepared for mine. I absolutely love avocado, so I added it without hesitation. I found mache and micro greens at Trader Joe’s. I love mache – it’s such a pretty alternative to spring greens. We were lucky to have all the herbs growing in our garden, too!
We served this beautiful salad with a cheese plate, a sliced baguette, and Orchid Hill’s Muscat Canelli. The biggest surprise for me was how well grapefruit pairs with mint. This is a lovely starter salad that’s chock full of vitamins, color, and flavor.
|This goblet is from our Depression Glass collection – it’s Duncan Miller Teardrop.|