It seems like summer weather is finally here.  Gorgeous sunny days and long summer nights.  This is prime patio time!  Summer is the time for me to flex my salad making muscle.  Those of you that have followed this blog since the beginning know that probably half the recipes presented here are salad recipes.

There is nothing like a fresh bowl of tasty greens with lots of trimmings to graze on.

I was delighted to be introduced to a new salad to add to my repertoire. My wonderful partner surprised me with a roman salad filled with all sorts of tasty bits like avocado, pine nuts and asparagus.  It is incredibly easy, extremely versatile and truly addictive.

We served it up with delicious lamb-popsicles grilled to perfection and lovely roasted baby potatoes.  Oh summer nights – how I have missed you!

Roman Salad

  • a hearty handful of fresh peas
  • a bunch of asparagus with their ends trimmed
  • 1 red pepper chopped
  • 1 avocado
  • the juice of one lemon
  • a few cups of fresh arugula (we substituted with dandelion greens)
  • chopped chives or green onions
  • 1/2 cup of toasted pine nuts (watch out! these guys burn fast)
  • a good helping of shave pecorino cheese or parmesan
  • a few glugs of olive oil
  • salt and pepper

Lightly steam the asparagus and peas until they turn bright green and are not yet mushy.  Quickly rinse them in ice cold water to stop the cooking process and drain thoroughly.

Chop the avocado and place it in the salad bowl covering it with the lemon juice.  Add all the other veggies and toss with olive oil and salt and pepper.

Just when you are about to serve, mix in the cheese and pine nuts.

Enjoy on a gorgeous summer night!