Truth be told I eat salad A LOT. I love it. The thought of peppery, leafy greens and snappy vegetables get my juices flowing. I used to beg my mom for whole cucumbers in my lunch and then bust out my cucumber at lunchtime to get odd looks from class mates munching on Doritos and Squeeze-Its. No hard feelings, I just looked the other way.
Salads are also a marvelous vehicle for really good olive oil. I whipped up this salad one warm Portland evening, inspired by the beginnings of Spring and non cold weather. The asparagus are skinny as ever now and baby zucchini is making its way around town. I sauteed these greens with copious amounts of dill and piled it hot on a bed of arugula. Topped with feta and a heavy hand of olive oil, this salad made a fantastic warm green delight.
Asparagus, Zucchini and Dill Salad
(for 1 hungry person or 2 appetizer salads)
1 bunch of skinny new asparagus, trimmed and chopped
2 baby zucchinis, thinly sliced
2 green onions, sliced
3 cups of arugula
1/4 cup dill
1/4 cup feta, crumbled
4 tablespoons olive oil
Heat a skilled up on medium high with 1 tablespoon of olive oil. Cut stems off of asparagus and chop into 1-2 inch sticks. Throw into skilled with thinly sliced zucchinis and green onion. Cook for 3 minutes, then add dill and cook for a few more minutes until slightly browned.
Arrange hot mixture on a bed of arugula and top with feta. Drizzle with remaining olive oil and fresh ground pepper.
Enjoy with a crisp white, such as moschofilero.