As I get ready to go to a barn wedding on a farm this weekend, I cannot help but think of summer and the ease of bringing together fresh produce in a great dish. This bright salad does not require much direction, rather a mere shopping list for the market (or growing list for the garden). The fresher the mâche and peas, the better. Assemble the vegetables in a bowl, whisk the dressing ingredients in another bowl, then combine and toss well together. The hazelnut oil makes a big difference.
Avocado and Mâche Salad
serves 4
4 small ripe avocados, peeled and sliced lengthwise (aim for 6-8 slices per avocado)
1 large bunch of mâche leaves (lamb's lettuce), washed and dried
1 cup fresh peas, shelled
1 shallot, diced and minced
4 cornichons (gherkins), sliced
Dressing
5 Tbs hazelnut oil
3 Tbs lemon juice
a pinch of paprika
salt and freshly ground pepper to taste
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