Warm Spring Salad with Meyer Lemon and Green Garlic Vinaigrette Dressing

May  9, 2011
4 Ratings
  • Serves 4
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Bill Trankle
    Bill Trankle
  • marvista
  • TheWimpyVegetarian
  • Sagegreen
  • cathyeats

14 Reviews

Bill T. April 5, 2014
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!
marvista February 1, 2012
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
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.
TiggyBee May 26, 2011
Oh my! Thanks so very much, really happy you loved it ChezSuzanne!!
Sagegreen May 15, 2011
A spring celebration in its glory!
cathyeats May 13, 2011
Wow! In terms of spring, this salad really has it all.
TiggyBee May 10, 2011
Thank you everyone - I appreciate it!!
aargersi May 10, 2011
Love this! Spring on a plate! The dressing sounds crazy good
VanessaS May 10, 2011
Sounds so bright and spring-y! I love it.
Midge May 10, 2011
Love this TiggyBee.
wssmom May 9, 2011
Drooling .....
Perfect spring salad! Love it!
mrslarkin May 9, 2011
Now that's a bounty of springtime! Nicely done, Tiggy.
gingerroot May 9, 2011
Gorgeous and bright...I love your version of spring!