We really like this salad, and make it several times each asparagus season.
Pumpkin seeds can be found at bulk stores. However, if you can't get pumpkin seeds, use sunflower seeds.
2-4 servings
30 minutes prep time
Salad:
500 g fresh asparagus
1/3 cup pumpkin seeds (pepitas)
200 g feta cheese
Dressing:
3 tablespoons balsamic vinegar
1/2 teaspoon pepper
1/2 teaspoon Worcestershire sauce
1/4 teaspoon celery seed
1/4 teaspoon ground cumin
1 teaspoon tamari
Wash, pick over, dry and tear up the lettuce.
Trim the asparagus, and steam it. As soon as it is cooked, plunge it into cold water to stop it from cooking any further. When it is cool, cut it into inch long pieces.
Toast the pumpkin seeds in a dry skillet over medium heat, stirring frequently, until they "pop" and turn light brown. Turn them out at once to cool on a plate.
Cut the feta cheese into 1 cm cubes.
Mix the oil, vinegar, tamari, Worcestershire sauce, pepper, cumin and celery seed.
Arrange the lettuce in a salad bowl. Arrange the asparagus, cheese, and pumpkin seeds over the lettuce, and drizzle the dressing over the salad immediately before serving.
Jennifer Sanders is a Meaford resident and author of the popular 'Ontario Seasonal Food' blog site. She is a regular contributor of local food articles to The Meaford Independent.
