Warm Spring Salad with Meyer Lemon and Green Garlic Vinaigrette

By • May 9, 2011 • 14 Comments

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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

Serves 4

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
  1. In a blender or food processor, put all the ingredients together and blend or pulse until dressing is emulsified and pine nuts are pulverized.
  2. 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.
  3. 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).
  4. Divide onto plates and place the pea shoots on top, then drizzle with the dressing, shavings of parmesan and salt + pepper to taste.
Jump to Comments (14)

Tags: greens, Healthy, Salads, Spring, Vegetarian

Comments (14) Questions (0)

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Stringio

8 months ago Bill Trankle

Also put in some grilled Fingerlings but forgot the Champagne vinegar at the store so had to use some of my homemade raspberry balsamic vinegar. Went perfect with the Meyer lemon!

Citrus

almost 3 years ago marvista

loved this, added warm baby fingerling potatoes, because I had gotten them at the famers market, too. a big hit next to a roast chicken

Me

over 3 years ago TheWimpyVegetarian

I made this tonight, and really love love loved it!! The dressing does such a wonderful job blending the flavors together and giving such a freshness to them! Thanks for a great recipe.

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over 3 years ago TiggyBee

Oh my! Thanks so very much, really happy you loved it ChezSuzanne!!

Bike2

over 3 years ago Sagegreen

A spring celebration in its glory!

Cathy_elton

over 3 years ago cathyeats

Wow! In terms of spring, this salad really has it all.

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over 3 years ago TiggyBee

Thank you everyone - I appreciate it!!

036

over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Love this! Spring on a plate! The dressing sounds crazy good

100_0039

over 3 years ago VanessaS

Sounds so bright and spring-y! I love it.

Summer_2010_1048

over 3 years ago Midge

Love this TiggyBee.

Me

over 3 years ago wssmom

Drooling .....

Me

over 3 years ago TheWimpyVegetarian

Perfect spring salad! Love it!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Now that's a bounty of springtime! Nicely done, Tiggy.

Img_1958

over 3 years ago gingerroot

Gorgeous and bright...I love your version of spring!