Who's Cooking in Rhode Island

Martin Lyons
Spring Salad
Martin Lyons
XO Cafe
Prep. Time: 15 mins
Level: Very Easy
Serves: 2


1 cup rhubarb, red parts only, diced
1 shallot, minced
3 garlic cloves, minced
1 lemon, zest and juice
1 sprig of mint, leaves only, chopped
½ cup rice wine vinegar
1 tbsp. honey
1 tsp. Worcestershire sauce
1 tsp. Dijon mustard
2 cups extra virgin olive oil


1 bunch asparagus, trimmed and sliced
6 radishes (mixed varieties), trimmed and sliced
2 ounces cubed feta cheese
2 ounces pea tendrils
kosher salt and freshly ground black pepper to taste

1. Using a mandolin or vegetable peeler, thinly shave asparagus and radishes lengthwise.
2. Place asparagus and radishes in a mixing bowl and lightly toss with dressing.
3. Arrange dressed vegetables on a chilled plate; garnish with pea tendrils and feta cheese.
4. Spoon extra dressing onto plate and finish with cracked black pepper.