Sometimes, I feel downright spoiled by where I live. Last weekend, while my friends back East were snowed in, I was enjoying oysters and Bloody Marys by the very waters that said oysters came from, basking in the warmth of the sun. This weekend, while other bloggers were putting up recipes for delectable braises and stews, I was in wine county. Seriously? How spoiled can you be, sipping on beautiful wine, wearing a tank top, in February!? Oh, and it was pool-side no less.
I never take it for granted, though.
This gorgeous long weekend made me anxious for spring. So anxious, in fact, that I decided that a big, bright salad was in order. Our local farmers markets are just starting to bring the first spring onions, so I made sure to grab a few handfuls!
This salad combines many of my favorite early Spring/late Winter goods. The buttermilk dressing adds just the right amount of tang, while the smoked salmon and egg make for a very satisfying meal. Perfectly tangy with a nice hit of salt, this salad pairs beautifully with a bright, lightly effervescent wine such as Anne Amie's Cuvee (2011).
So join me in a bit of wishful thinking and enjoy this early taste of Spring, regardless of the weather outside! —butterandthyme
large clove garlic
the zest of 1 medium organic lemon (on micro plane)
medium organic lemons, juiced
buttermilk (we used Kalona SuperNatural 2%)
grated, packed Pecorino Romano (grated on the widest side of a box grater)
egg yolks (pastured eggs if possible)
extra virgin olive oil
pink Himalayan salt
medium bunches of lacinato kale (chiffonade or tear with stems removed, rinsed and drained, preferably with a salad spinner)
green onion (roots removed and outer layer peeled, thinly sliced)
fresh dill, cleaned and stemmed, roughly chopped
fresh parsley, cleaned and stemmed, roughly chopped
Smoked wild King salmon - about 1/8th lb. per person