A few days ago “Spring has sprung!” was on everyone’s lips. It was irresistible, I even caught myself humming it. And I should know better. As long as I have lived in New York, spring has never sprung here. It fumbles, stumbles, advances two balmy afternoons, retreats five frigid days, and, just as winter finally seems to capitulate, spring gets bullied away by summer.
It was 20 degrees (Celsius, which is about 70°F) last Friday and we had our first picnic. Now it is raining, snowing, and hailing intermittently. It’s treacherous because the warm days are just enough to conjure visions of light dresses, and coax out the daffodils in the park and the chives on my balcony.
So as winter meets spring, and no one is quite sure which one it really is, I imagined a hybrid salad. The chives, shivering in the snow, were a nice way to springify the enormous beet salad I made to finish the last vegetables in the fridge before going off on holiday. Two weeks of skiing in the Haute Savoie, plenty of cheeses to eat and Abymes to drink. I will report back.
Whole raw beets
Good olive oil
Juice from 1 lemon
Maldon sea salt
Freshly ground black pepper
Peel and grate the beets with the fine setting of a hand-held grater or food processor. Wash and finely chop the parsley.
Mix the beets with a generous douse of olive oil, freshly pressed lemon juice, salt, and pepper, checking the seasoning as you go and adjusting to taste. Mix in the parsley.
Roughly cut the chives into 1/2 inch (1 cm) pieces and toss into the salad.