The very best Spanish sherry vinegar is the only product that will add the necessary zing to this white gazpacho. It is worth stripping the peel from the grapes for this lovely dish.
As the asparagus is not cooked for very long, each spear must be trimmed thoroughly of its woody end – there should be no trace of stringiness, and the total weight of the tender spears should not exceed 200 g.
This salad looks like a Bonnard painting – all hot pink and sharp green and sunny yellow – and tastes great! Variations are endless: pine nuts, grapefruit, crumbled fetta, potato crisps, to name a few. Proportions are never fixed in a salad like this. It is more important to relax and enjoy its assembly.
This very simple, fresh dish is ideal as a first course.
Use curly endive, radicchio and other salad leaves that have a bit of bite.