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<\/a>I’ve long been an admirer of Yotam Ottolenghi’s cookbooks<\/a>.\u00a0 Keith and I finally had a chance to eat at one of his restaurants recently and the experience left us pledging to make more unique flavor combinations, especially when preparing salads.\u00a0 Our market bag last Saturday consisted of mix lettuces and French breakfast radishes from Shooting Star Farm<\/a>\u00a0and a bundle of asparagus from Bures<\/a>.\u00a0 We also got invited to one of our first potlucks of the season.\u00a0 Local produce and a party is always a great motivation to make something fun!<\/p>\n Spring Salad<\/em><\/strong><\/p>\n The first step is to roast some sweet potatoes.\u00a0 Cube 2 large sweet potatoes, drizzle with a little olive oil, sprinkle it with a bit of salt and roast for 40 minutes in a 400 degree F oven.<\/p>\n The dressing takes a little bit of time but it is well worth it.\u00a0 Keith made the yogurt but a good store bought whole milk yogurt will work well.<\/p>\n Yogurt Dressing<\/em><\/strong><\/p>\n Ingredients<\/em><\/p>\n 1. Gently roast the mustard, nigella, and juniper seeds in a pan on medium low heat\u00a0until\u00a0you can smell the spices\u00a0(about 5 minutes). Grind after roasting and add it to the yogurt.<\/p>\n 2. Heat the olive oil in a pan\u00a0and add the thinly sliced garlic and\u00a0anchovies into it.\u00a0 Cook until the garlic is soft and the anchovies has melted into a paste.\u00a0 Add this to the yogurt mixture.<\/p>\n 3. Grind the black pepper and add to yogurt mixture.<\/p>\n 4.\u00a0Blend the mixture using an immersion blender or food processor to make it smooth.<\/p>\n 5.\u00a0 Gently spoon\u00a0in the chopped chives into the smooth dressing.<\/p>\n 6.\u00a0 Add salt, to taste.<\/p>\n 7. Place the dressing in a container and refrigerate.<\/p>\n![\"springsalad\"](\"http:\/\/driftlessappetite.com\/wp-content\/uploads\/2015\/06\/springsalad.jpg\")
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