Description
Spring flavors are light, fresh and simple. Showcase that in this green salad dressed in a bold, flavorful vinaigrette that complements the season.
Ingredients
Scale
- 1 lb. asparagus, trimmed & cut into 2inch pieces
- 1 lb. fava beans, removed from pods
- A few large handfuls of mesclun greens
- 1 small korean purple radish, shaved thin
- 3 oz. pecorino, shaved
- Kale Microgreens, to top
- Flaky Sea Salt to taste
- Freshly Cracked Pepper
MUSTARD VINAIGRETTE: (Adapted from Primal Palate)
- 1 egg yolk
- 1 tablespoon Maille dijon mustard shaved radish, pecorino, asparagus
- 2 garlic cloves
- 4 anchovy filets
- 1 teaspoon black pepper
- 1 lemon, juice
- 1 teaspoon sea salt
Instructions
- Bring a large pot of water to a boil. Prep two large ice baths & set aside. Once water has come to a boil, blanch asparagus for about 2 minutes, remove with a slotted spoon and add to ice bath. Then, blanch fava beans for 1 minute, strain & add to ice bath. Once both have cooled to the touch, strain and set aside.
- Using a food processor or immersion blender, blend together all dressing ingredients, until emulsified. Set aside.
- Peel fava beans: Use your the nail to puncture the skin, then remove the opaque outer skin to reveal bright green fava bean. Continue until all fava beans are shelled.
- Toss mesclun greens in a serving bowl with shaved radish, pecorino, asparagus, fava beans a drizzle of dressing, flaky sea salt and freshly ground pepper. Toss with dressing, flaky sea salt and freshly ground pepper. Serve immediately.
- Category: Side, Salad