So, as it turns out, I’m pretty good at being totally behind and somehow also ahead at the same time?
I don’t have an Easter recipe for you, although I think that pork chops with rhubarb sauce are perfect casual Easter dinner material, that this orzo salad would make a great side, that you should take cheese puffs everywhere, and that Easter is the perfect time to kick off ice cream season. I also–and this is what I mean by being kind of ahead of things–have an idea for your leftovers. Ham, specifically… Alongside lots of fresh, crunchy vegetables.
With all due respect to bagged greens, there is so much more fun to be had with salad. I’m pretty sure almost any vegetable can be turned into a base for salad, whether raw, roasted, steamed, shredded, sliced, shaved… The possibilities are, well, not endless (endful?), but close. So let’s play with vegetables. (And PORK.)
First and foremost, the shaving of the asparagus! It’s a bit time consuming, but when I say “time consuming,” remember that this is in the salad context, which means “this took me about 15 minutes.” No big deal, right? And thin ribbons of asparagus may look fancy and difficult to make, but it’s easy, I promise. There’s even a link to a helpful video below!
And the end result–pretty, right? Ribbons upon ribbons of green and white. It’s spring, babes, which means we don’t eat ugly salad.
Up next, dill. I love it so much. If you’re not a fan, parsley would be delicious. Mint would be fantastic, too. Basil, always good. Mix and match, if you wish!
And then, I thought you might have leftover ham after Easter, maybe? If not, it’s cool–I didn’t either. Thank goodness we have grocery stores where we can buy a glistening, delicious, beautiful black forest ham.
Slice it thinly, shave it, shred it, cube it–whatever works. Your ham, your destiny! (Line of inspirational posters, t-shirts and coffee mugs coming soon.)
Now the dressing part.
Simple dressing for a simple salad for not-simple people. Just mix it all together, however you would like.
Eat! Repeat! Happy spring.
- 1 lb asparagus, washed, tough ends snapped off
- A handful shredded or thinly sliced ham
- 2-3 tablespoons fresh roughly chopped dill
- 1 tablespoon finely chopped shallot
- 3 tablespoons good quality olive oil
- 1 tablespoon champagne or chardonnay vinegar
- 1/2 teaspoon dijon mustard
- Freshly ground black pepper
- Using a vegetable peeler, shave the asparagus into thin ribbons lengthwise. Toss into a large bowl, along with the ham and dill.
- To make dressing, simply whisk the ingredients together. Pour over the salad, toss to coat, and serve. Feeds 2 pretty hungry people.