by Krissy O'Shea
The days are stretching into evenings and summer air is lapping at the edges of spring. I am making lighter, fresher dishes - this herb salad is a favorite just now. Poaching the last of the english asparagus, thinly slicing the first baby zucchini and pink radishes, tossing them with parsley, dill, summer savory, chicory lettuce, purple chive blossom, and a lemon rosemary vinaigrette.
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