De Veldkeuken: Spring Salad with Asparagus

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When we are in the Netherlands, our home country, we always try to visit De Veldkeuken. Situated in a carriage house at an old estate near the city of Utrecht, this is one of the most beautiful locations we know for lunch, coffee or tea. Tal’s sister in law, Femke, works here. Together with the Veldkeuken team she bakes wonderful breads, scrumptious pies and prepares lovely salads, sandwiches, and dishes. Everything is made from scratch and with organic ingredients. When possible they use fresh produce from their own vegetable garden. It’s almost needless to say that we are very happy they are writing a cookbook for which Femke provides the pictures. Today, she shares with us one of the recipes: a green spring salad with asparagus and a creamy horseradish dressing. We are looking forward to seeing the rest of the book!

Salad, serves 4
Action time: 20 minutes

5 oz/ 150 g green asparagus, trimmed
2.5 oz/ 75 g sugar snap peas or snow peas (mangetout peas)
2.5 oz/ 75 g green peas (preferably fresh)
a handful of mixed salad (for example mâche and green radish leaves or young beetroot leaves)
a handful of young turnip greens
4 eggs
5 red radishes, sliced
2 scallions, sliced
a handful of garden cress or water cress
For the dressing:
2 tbsp mayonnaise
2 tbsp yoghurt
1 tsp horseradish (jar or freshly grated)
1 tbsp water
salt & pepper

1. Cook the asparagus and sugar snaps 2 minutes in boiling salted water. Remove with a slotted spoon and put them in a bowl with ice water. Add the green peas to the boiling water and cook very briefly until just tender. Drain the peas and put them in the bowl with ice water.

2. Meanwhile simmer the eggs in a small pan with boiling water for 5-6 minutes, until medium boiled. Remove from the boiling water and run under cold running water.

3. Mix all the ingredients for the dressing in a small bowl. Arrange the lettuce, turnip greens and blanched vegetables on a large plate.

4. Peel and halve eggs lengthwise and divide over the salad. Sprinkle over the dressing en garnish with cress and scallions.

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De Veldkeuken has two locations near Utrecht:

– Landgoed Oud Amelisweerd
Koningslaan 11a
Bunnik

– Fort Werk aan het Spoel
Goilberdingerdijk 40a
Culemborg

See http://www.veldkeuken.nl for more information

Photography: Femke de Winter

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2 Comments on De Veldkeuken: Spring Salad with Asparagus

  1. Hein Groen
    April 30, 2014 at 11:39 am (5 years ago)

    Looking forward to the Veldkeuken Cookbook! And to a another visit in Amelisweerd, especially as it can be combined with a visit to the just opened Armando Museum which is practically next door!

  2. Tal & Petra
    May 29, 2014 at 7:38 pm (5 years ago)

    We’re looking forward to it as well!

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