If you’re looking to jazz up your lunch menu I’ve got the perfect spring trio. Romaine salad with tarragon vinaigrette, roasted asparagus with pine nuts, and black pepper turkey and sharp provolone on ciabatta. 

Romaine Salad:

• One head of romaine lettuce, sliced vertically then chopped horizontally into 1 inch pieces
• Six cherry tomatoes, quartered
• One cucumber, peeled, sliced, then halved
• One hard-boiled egg, chopped
• Toss with tarragon vinaigrette

Tarragon Vinaigrette:

• 2 tablespoons mayonnaise
• 2 tablespoons white wine vinegar 
• 1 tablespoon Dijon mustard 
• 1 tablespoon chopped fresh tarragon 
• Whisk all ingredients together until combined

Roasted Asparagus:

• Preheat oven to 425º
• Rinse asparagus and snap bottoms
• Place on baking sheet or in baking pan
• Drizzle with olive oil, salt and pepper, and a handful of pine nuts
• Bake for 15 minutes or until tender

Sandwich:

Use bakery bought ciabatta or if you’re looking for a gluten free option, Senza Gluten, a 100% gluten free restaurant and bakery in NYC makes a great gluten free version that pairs perfectly with this turkey and provolone combo.

• Slice ciabatta in half
• Warm in 350º oven for 3-5 minutes or toast
• Spread with mayonnaise or mustard
• Alternate layered slices of black pepper turkey and sharp provolone