From Greens Restaurant, courtesy of Chef Annie Somerville. Annie and other former chefs from Tassajara Zen Center are offering cooking classes again this June in the Ventana Wilderness. You canread about the tradition of the Tassajara Kitchen in EMB here or sign up for culinary classes at Tassajara here.
This spring salad is full of vibrant color and flavor. You can make it the day before—just be sure to add the asparagus right before serving so it stays bright green. If Meyer lemons aren’t available, use regular lemons instead.
Serves 4 to 6
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About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
