This recipe is an oldie but a goodie. I’ve been making it for years – it’s from Heidi Swanson, a genius vegetarian who’s taught me so much. Spring is the perfect time to make this salad. It’s an asparagus salad and I found lots of asparagus at the farmers market! Yay!!!!!
Two things struck me about this salad when I first started making it. First, hominy. I’m not sure if I ever had hominy before this salad. The best hominy is the dried version – when I can, I buy mine from Rancho Gordo. The dried hominy transforms this salad into extraordinary. You taste the corn, you taste a slight saltiness from boiling the hominy in salted water…. It’s amazing. Now, you can use canned and its still a perfectly lovely salad. In fact I’ve done that here… I was out of dried hominy and I wanted to put my local, seasonal asparagus to good use. To imitate dried and cooked hominy season it well before adding it to the salad. I may try leaving it in a salt water solution next time if I don’t have dried. I can’t let an asparagus season go by without making this salad. Continue reading