If I look back over my posts for the previous year, it seems I've made both a Summer salad and an Autumnal version. This makes me feel good, as it implies that I've really embraced the seasonal eating philosophy and produced two quite different salads, reflective of the Seasons. The Summer one was bright and colourful with a mix of crunchy, crisp vegetables and sweet soft roasted beets etc. while the Fall version, although no less colourful, was of a richer hue with a softer texture, more jewel like. Both salads used vegetables that had been roasted to tease out their flavour (or change it in the case of the radishes). This one, using Spring produce is very similar to the Summer version in what's been used, only mostly everything is raw, with a few Spring ingredients blanched to reach tenderness and then pan fried in butter for a creamy and savoury flavour. I don't really know if that says anything about the actual season itself, I can't really think of any insightful and witty metaphors to use, so I'll just say it's an interesting combination of textures and tastes that highlights the new growth of Spring best eaten without too much mucking about.
