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
Continue After Advertisement
Ingredients
- 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
Directions
-
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.
See what other Food52ers are saying.