After the long, gray winter, outside is where I want to be more and more.
And somehow all I want to eat is vegetables, perhaps as a kind of tonic.
If your climate allows, this light, sunny menu is really more of a daylight meal, relaxed and best eaten outdoors (though, this year, it’s anyone’s guess what surprising things the weather might do).
Salad, made with ingredients of the season, is a necessity for me all year round.
What I want right now is a salad of just-picked tender greens with colorful radishes, sweet raw young turnips, roasted beets, asparagus tips, shavings of fennel and fresh herbs.