I’ve started a new Saturday morning routine that involves coffee, pastries, and the farmers’ market. While Sacramento has a handful of farmers’ markets, the one of Saturday morning has morphed into a family-friendly market that showcases local produce, artist, and a couple food vendors (including a waffle vendor that looks absolutely amazing). I pop down there, grab what I can, and then head home to plan the week’s meals.
With spring produce in full swing, I let whatever I pick up at the market inspire my meals. This spring sorghum salad used up the last bit of remaining radishes (the very same ones featured on Tuesday’s radish toast) and accompanied one of my favorite spring treats: grilled asparagus. Tossing the sliced radishes with a bit of lemon juice also creates a bit of pickle-like texture.
As for the grain, I currently have a big batch of cooked sorghum sitting in the refrigerator but really any grain would do (because it’s less about the grain and more about the fresh produce!) And if you want to keep this salad vegan, just ditch the feta cheese!
- 1/2 bunch radishes, thinly sliced
- 1 red spring onion (or 2 to 3 green onions), diced
- 1 tablespoon lemon juice
- 1 teaspoon fresh minced parsley
- Sprinkle of Salt
- 1/2 bunch asparagus
- 1 teaspoon olive oil
- Sprinkle salt and pepper
- 3 to 4 handfuls chopped lettuce
- 1 cup cooked sorghum (or other favorite grain)
- 1 ounce feta
- Oil and lemon juice, for serving
- In a small bowl, combine radishes with spring onion, lemon juice, parsley and salt. Allow to sit while grilling asparagus.
- Light grill and toss asparagus with olive oil, salt and pepper. Place on the hot grill and cook until tender and lightly charring, turning as needed. Remove from grill and let cool slightly.
- Chop grilled asparagus and toss with lettuce, sorghum, feta, and radish mixture. Serve with a drizzle of olive oil and lemon juice.