– Ovid, Metamorphosis, Book 1
Eating new vegetables always seemed slightly inhumane to me; something like facing spring alone or long in the tooth or with one’s eyes more dull than wolfish. It’s like cutting fecundity down at the knees: eating what we grow too young. Each year I smell the feral mud and think the same thing and have as long as I can remember, and again, it is May, and I catch it in the air: that something horrible awakening when the year is new.
Then I think: they’re radishes, for god’s sake. Eat them.
And I try not to think at all about the eggs.
Hence, a salad with no more exegesis than a reference to what inspired me, Adam Roberts’ “killer salad,” a lettuce-free mix of spring vegetables in risk-aware consensual raw eggyolk dressing. I used multicolored “Easter Egg” radishes and new carrots from Hey Bayles farm via the Saturday Market, peas from my garden, some leftover grape tomatoes and avocado from god knows where, and a liberal sprinkling of chive flowers, also local beauties. You should use what your conscience dictates.
Dresses one big bowl of no-lettuce salad. Use less for lettuce, and use promptly, discarding leftovers.
1/2 lemon, juiced (or 2 T. of your lovely lemon-chive blossom vinegar that you made three weeks ago)
1 t. dijon mustard with tarragon
1/2 t. fresh chopped chives, if you haven’t used chive blossoms in the salad
salt and pepper to taste
1 perfectly fresh-from-the-farm egg yolk
1/8 – 1/4 cup olive oil
Whisk together all ingredients but the olive oil. In a slow, thin stream, add the olive oil while whisking to make a thick, emulsified dressing. You may choose not to use the full 1/4 cup, depending on your taste. When emulsified and seasoned to taste, quickly blend with the waiting salad, and serve immediately.