Source: Hoss Zaré, Zaré at Fly Trap
This recipe was demonstrated for CUESA’s Market to Table program on May 4, 2013.
1 cup Greek yogurt
½ cup sour cream
¼ cup mascarpone
2 cloves garlic, crushed
4 tablespoons fresh chopped mint
2 teaspoons dried mint
3 tablespoons lemon juice
8 asparagus spears, peeled and grilled
½ Granny Smith apple, julienned
½ Bosc pear, julienned
½ jicama, julienned
½ cup caramelized sliced shallots
1 bunch watercress
Sumac for garnish
Lemon and orange zest for garnish
Edible flowers for garnish
1. For the dressing, combine the yogurt, sour cream, mascarpone, kashk, garlic, mint, and lemon juice and mix well.
2. In a separate bowl, combine the asparagus, apple, pear, jicama, shallots, and watercress. Toss with the dressing.
3. Garnish the salad with sumac, lemon and orange zest, and edible flowers.