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Author Notes: My little contribution to this weeks theme is bursting with budding and flowering greens and other lovely, expressive signs that Spring is here and very much welcomed.
I wanted to weave together all the goodies I bought at the farmers market, along with my CSA box to put a skip in our taste buds step. The sunny little dressing will help nudge any lingering thoughts of Winter back into their long, overdue slumber. - TiggyBee
for the greens:
- 1 small bunch dandelion greens, washed and ends trimmed
- 1 small bunch red kale, washed and stemmed
- 1 small bunch brocollini, washed and ends trimmed
- 16 thin asparagus spears, washed and ends trimmed
- 1 pound fava beans, shucked
- 1 stalk from the green garlic, thinly sliced
- a handful or two, golden pea shoots
- a few shavings of your best aged parmesan for garnish
- extra virgin olive oil for pan
- salt + pepper to taste
for the vinaigrette:
- 4 tablespoons extra virgin olive oil
- 1 tablespoon champagne vinegar
- 3 cloves finely chopped green garlic
- 2 tablespoons freshly squeezed meyer lemon juice
- 1 tablespoon toasted pine nuts
- a pinch of sugar
- salt + pepper to taste
- In a blender or food processor, put all the ingredients together and blend or pulse until dressing is emulsified and pine nuts are pulverized.
- Blanch the fava beans for about two minutes, and submerge them into an ice bath to cool. Shuck them by zipping the seam off and exposing the shells. Then tear a bit of the top corner of the outer shell and pinch together until the green fava pops out. and set aside.
- Coat the bottom of a large sauté pan with olive oil and heat. Add the asparagus and broccolini, and stir them for 3-4 minutes or until they are just tender-crisp. Then add in the kale, dandelion greens, the thinly sliced stem of the green garlic, fava beans, salt +pepper and continue to stir until the greens are just wilted (about 2 minutes).
- Divide onto plates and place the pea shoots on top, then drizzle with the dressing, shavings of parmesan and salt + pepper to taste.
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe
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