Saturday, March 16, 2013

Spring Salad with Citrus Vinaigrette

Recipe adapted from Chef Sven Mede managing Chef at Catch

Serves 6

Ingredients for the Salad:
1 bunch Red Frill Mustard
1 bunch Purple Mizuna
6 oz Arugula
4 oz Miners lettuce
2 each Green asparagus, washed and 2″ ends cut off¨
1/2 cup English peas, shucked
2 each French breakfast radish
1 each Red spring onions
1/2 each Haas avocado
2 tbsp Toasted hazelnuts, cut in half

Wash all greens.Shave raw asparagus thin on a mandoline. Blanch peas in boiling salt water for 30 sec, them shock in ice water. Wash raw radish and shave thin on a mandoline. Clean and wash spring onions and slice in 1/4 inch rounds. Dice the avocado into 1/2 inch cubes. Combine all vegetables, add slowly half the amount of dressing. Taste, season and add more dressing to liking.

Ingredients for the Dressing:
2 Meyer Lemon, juiced & zested
3 Satsuma Mandarins, juiced & zested
1 Sprig Picked Thyme
1/2 Cups Extra Virgin Olive Oil
Salt & Pepper to taste

Squeeze the citrus and strain. Combine all ingredients and whisk in the oil. Taste and adjust seasoning.

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