Steamed Artichoke and Asparagus Salad
Ingredients
- 2 lemons, halved
- 4 large artichokes, such as globe
- Coarse salt and freshly ground pepper
- 12 ounces small purple or blue potatoes, scrubbed
- 12 ounces asparagus, trimmed and cut on the bias into 2-inch pieces
- 4 cups mixed spicy greens, such as mustard greens and watercress
- 4 radishes, thinly sliced lengthwise
- 1/4 cup Dijon mustard
- 1/4 cup rice-wine vinegar
- 3/4 cup safflower oil
- Edible flowers, for serving (optional)
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