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Published 26th May 2018

I think May is my favourite month of the year - it's usually that time of year when everything is coming into blossom in the hedgerows, the garden is beginning to spring into life and the grass is growing in the fields for the cattle and the crops are filling out.  

And we were blessed with glorious weather on 7th May when we were one of several local food and drinks producers invited to the very first Doddington Hall Food Festival.

We were up early setting up (being a regular we know the routine) and this time we were also showcasing another local food business  They make the most delicious salad dressings, marinades and pestos and had specifically chosen our homegrown rapeseed oil to use in their products.  They're so passionate about their products and their branding is modern and attractive and it was great that after lunch Julian could join me on my stand to talk with everyone about how they make their dressings, marinades and pestos and shares tips and recipes with everyone.  The team at Doddington were so impressed with the response to The Lincolnshire Drizzle Company range that within a couple of days the shelves were packed just in time for summer time.

I've created a recipe here using the delicious Lemon Salad Dressing from Lincolnshire Drizzle which I think you might enjoy!  

Asparagus, Radish, Chine & Tomato Salad

250g thick Lincolnshire Asparagus (Syston Farm Shop)

1 medium carrot (grated)

5 round radishes (sliced)

1 baby gem lettuce (shredded)

6 cherry tomatoes (halved)

200g Lincolnshire Chine (Ancaster Butchers/Lincolnshire Co-op)

A good drizzle of Lincolnshire Drizzle Lemon Salad Dressing

A drizzle of Ownsworth’s Rapeseed Oil

A few shavings of Lincolnshire Poacher cheese (optional)

Firstly, shred the baby gem lettuce (or other varieties if you prefer) and place in a serving bowl.  Next grate the carrot and slice the radishes and scatter these over the lettuce.

Next wash and dry the asparagus before drizzling a little of Ownsworth’s rapeseed oil into a frying pan and gently frying the asparagus for 5-8 minutes, turning frequently so as to soften them but not colour them.  Remove the asparagus from the frying pan and place on a board and allow to cool slightly.  I like to cut these long stems into 3 pieces and cut them on the diagonal (adds interest and shape to your salad!)

Halve the cherry tomatoes and scatter over the lettuce along with the pieces of asparagus.  Toss a few thin slices of Lincolnshire Chine on top of your salad and then using a couple of spoons carefully mix up the salad  before drizzling over some of the zesty Lincolnshire Drizzle Lemon Salad Dressing and giving it all a final toss and mix.