Asparagus, Radish, & Halloumi Salad with Dill Dressing

This was a very simple salad with not really a lot of things in it, but they were all such good things and they all went along with each other so agreeably that I have to say this is a landmark salad. There is still time, I hope, to make it a couple of times before asparagus season is over. Although it's definitely running on the early side, what with that burst of very hot weather in the middle of May. 

Naturally we ate it all, but as a starter salad to a multi-course meal it would serve up to 6 people. Really, though; it's so delightful and satisfying that I think you should just eat this salad. Maybe follow it up with some Strawberry Crisp.

 

2 to 6 servings

30 minutes prep time

 

Make the Dressing:

2 tablespoons minced fresh chives

1/4 cup minced fresh dill

freshly ground black pepper to taste

1/3 cup mayonnaise (light is fine)

2 teaspoons Dijon mustard

the juice of 1 large lemon

 

Wash, dry, and mince the chives and dill, then mix them with the remaining ingredients in a small bowl or jam jar. Add the lemon juice slowly at the end to ensure the dressing is free of lumps. 

 

Make the Salad:

500 grams (1 pound) fresh asparagus 

1 head Boston or Bibb lettuce

6 to 10 radishes

150 to 250 grams (5 to 8 ounces) halloumi cheese

a little oil to fry

Wash and trim the asparagus, and cut it up. Keep the tips separate. Cook the asparagus without the tips in boiling water for 4 minutes, adding the tips after 1 minute. Rinse in cold water to stop them cooking further and drain well. 

Wash and chop the lettuce, and wash, trim, and slice or chop the radishes. Mix the lettuce, asparagus, and radishes in a salad bowl or arrange them on individual plates. 

Heat the oil in skillet over medium heat, using just enough oil to keep the cheese from sticking. Slice the cheese and fry it on both sides until nicely browned, just a few minutes per side. Turn it out and cut it up into bite-sized pieces, and sprinkle them over the salad(s). Drizzle with as much of the dressing as you like (there will likely be extra) and serve at once. 

Last year at this time I made Strawberry Crisp. So good!