We believe in eating spring with abandon. The minute winter slips away, we're dreaming of asparagus on our plates and pea shoots for days — atop sandwiches, in stir fries, and woven around forks. But most of all, we celebrate the season simply, with a dozen bright salads.
On these sunny days, your vegetables doesn't ask for much. You can blanch them if you like, but they are just as happy sliced or shaved raw. They'll be the tender side salad, the midday bright spot, the hearty dinner. Throw in a zippy dressing or a handful of soba — and if you come home with too many fava beans, they'll take those, too. No matter how you toss it, your salad can't help but sing of springtime. So take out your biggest salad bowl — we'll meet you at the farmers' market.
More from Food52...
THE WEEK'S AUDIOPHILE PODCASTS: LISTEN SMARTER
- 43 TV shows to watch in 2014
- The latent sexism of the male marriage proposal
- Bush vs. Clinton in 2016 is the perfect way to make millennials hate politics even more
- The real story behind Deliver Us From Evil
- How to be the most productive person in your office — and still get home by 5:30 p.m.
- Diagnosing the Home Alone burglars' injuries: A professional weighs in
- The Hunger Games: Mockingjay — Part 1: 10 major differences between the book and the movie
- The hilarious hypocrisy of Republicans complaining about the imperial presidency
- Alien conspiracy theorists think the government is on the verge of spilling big secrets
- What would a U.S.-Russia war look like?
Subscribe to the Week