Those of you who have been following for a while no doubt remember The Salad. A dinner entree so yummy and versatile that it’s a weekly mainstay in our house from the first spring greens to the last gasp of summer. Constantly changing and beautiful to behold, it’s part celebration, part creativity and nourishing in every respect.

Last week’s version had all the greens, asparagus (blanched with the noodles), leftover chicken, the last overwintered carrot, mint, lemon balm, chives. The week before included chopped mushrooms. Raid the fridge, use what you like and make it your own.

Dressing (serves 2-3):

1/4 cup peanut oil

2 tsp dark sesame oil

2 Tbsp soy sauce

1 Tbsp mirin

2 Tbsp lime juice

Gather a bunch of salad greens: lettuces, spinach, mustard, Tatsoi, Pac Choi, turnip and radish greens, etc. Tear a healthy amount and toss with a few Tbsps of the dressing. Make a base of the salad on your plate. Top with a handful of cooked soba noodles. Layer chopped radish, turnip, snap peas, asparagus, or crunchy goodness of your choice. Garnish with cooked chicken, pork, steak, fish, egg or vegan protein (leftovers from weekend grilling!). Dust with a healthy amount of chopped herbs: chives, basil, mint, cilantro, etc. Chopped nuts or seeds are welcome. Chive or borage flowers a decorative plus. Spoon more dressing on top. Take a picture. Enjoy!