I’m becoming queen of the salads, huh? In my defense, after a filling brunch at Cafe Mogador on Saturday, I wanted to balance all that halumi cheese with something light and summery for my dinner at home. While flipping through my binder of recipe tear sheets, I saw this one from Health magazine for an artichoke, edamame and asparagus salad. And even though I’m not necessarily a slave to ingredient lists, the fact that I had everything — even the frozen edamame beans — gave me that extra motivation to add this salad as a side to a bowl of heirloom tomato pasta.
It has the slightest citrus dressing, which, at first, look like the saddest amount in the mixing bowl. But this salad doesn’t need much. It probably helped that my artichoke hearts still had some of its marinated oils, which must’ve lent some of its own flavor. Regardless, if you think it needs a little something more, an extra lemon squeeze will give it that extra zing.