My husband Mike writes the cocktail column for Edible Rhody magazine, and he and I were recently guests at a reception celebrating the release of the book “Edible: A Celebration of Local Foods” held at New Rivers restaurant here in Providence. As you can imagine, we enjoyed a wonderful array of local food and drink that evening, and one dish that my friend Jen and I kept going back for more of was a beautiful spring salad of tiny radishes, fiddleheads, and tender peas, barely dressed and studded with chive blossoms and slivers of mint. It was the kind of dish I love, subtle and elegant, as beautiful to look at as it was delicious, and I was eager to try to recreate it at home. We had an impromptu potluck with some neighbors last night, and one of my contributions was a version of that salad. I used slender asparagus in place of fiddleheads, but I suspect that blanched snap peas or even tender young green beans would work as well.

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