I know I’m not the only one feeling completely consumed by the markets these days.  For so long there was not much to cook with & now I'm almost overwhelmed by the amazing selection.  Between my farmer's market box, & leftovers from shoots, I somehow have gone through about 5lbs of ramps.  I still have two bunches in my fridge, casually haunting me.

In the meantime, I’ve been “cooking” a lot of simple salads - light, but hearty enough for a weeknight meal.  For me, salads are the easiest meals to throw together, especially when you can just throw some leftovers over top (roasted veggies, lentils, quinoa, etc).  But as we all know, a salad is nothing without its dressing.  My everyday "go-to" is a constant evolution of the one HERE.  I always love a mustard dressing for salads - it's the easiest way to add instant flavor to something relatively simple.  I’ve always used Maille’s mustards (especially the whole grain mustard - I love the crunch of the seeds).  Naturally, a partner I'd love to collaborate with to bring you this post & maybe win a trip to France? Details below ;)


Asparagus & Fava Bean Salad with Radish & Mustard Anchovy Vinaigrette (Gluten-free, GRAIN-FREE)

  • 1 lb. asparagus, trimmed & cut into 2inch pieces
  • 1 lb. fava beans, removed from pods
  • A few large handfuls of mesclun greens
  • 1 small korean purple radish, shaved thin
  • 3 oz. pecorino, shaved
  • Kale Microgreens, to top
  • Flaky Sea Salt to taste
  • Freshly Cracked Pepper

Mustard Vinaigrette:

(Adapted from Primal Palate)

  • 1 egg yolk
  • 1 tablespoon Maille dijon mustard shaved radish, pecorino, asparagus 
  • 2 garlic cloves
  • 4 anchovy filets
  • 1 teaspoon black pepper
  • 1 lemon, juice
  • 1 teaspoon sea salt

Bring a large pot of water to a boil.  Prep two large ice baths & set aside.  Once water has come to a boil, blanch asparagus for about 2 minutes, remove with a slotted spoon and add to ice bath.  Then, blanch fava beans for 1 minute, strain & add to ice bath.  Once both have cooled to the touch, strain and set aside.

Using a food processor or immersion blender, blend together all dressing ingredients, until emulsified. Set aside.

Peel fava beans: Use your the nail to puncture the skin, then remove the opaque outer skin to reveal bright green fava bean.  Continue until all fava beans are shelled.

Toss mesclun greens in a serving bowl with shaved radish, pecorino, asparagus, fava beans a drizzle of dressing, flaky sea salt and freshly ground pepper.  Toss with dressing, flaky sea salt and freshly ground pepper.  Serve immediately.


I am and always have been the biggest fan of toast.  It’s the most perfect and versatile blank canvas that works well for any time of day.    Whether it’s avocado, eggs or something a little sweeter - there are truly endless opportunities for greatness here.  Especially on those days where we really only have time to slap something on a piece of bread.  It doesn't always happen to be joyless - sometimes you just need a pretty radish.

Herbed Goat Cheese & Radish Tartines (Gluten-free) Serves 2 

  • 4 slices gluten-free bread, toasted
  • 1 raw garlic clove
  • 3-ounces goat cheese, room temperature
  • 1/2 teaspoon lemon zest
  • 4 sprigs fresh dill, de-stemmed & minced
  • 4 sprigs flat-leaf parsley, de-stemmed & minced
  • 4-5 radishes, sliced thin (use mandolin or paring knife)*
  • Microgreens, to top
  • Freshly cracked pepper
  • Sea salt, to taste

When your bread is toasted & still warm, rub raw garlic clove evenly over each slice.  Set aside.

In a small mixing bowl, stir together goat cheese, lemon zest and fresh herbs until evenly combined.  Spread herbed goatcheese evenly across each toast.  Layer with sliced radish and top with microgreens.  Season with flaky sea salt and freshly cracked pepper.  Serve immediately.

*Note: I used green meat & watermelon radishes, but feel free to use any radish variety you can find. They're all good!