Warm Spring Salad With Meyer Lemon And Green Garlic Vinaigrette Recipe

Name: Warm Spring Salad With Meyer Lemon And Green Garlic Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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 saute 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.

433

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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, and more.

Yes, Warm Spring Salad With Meyer Lemon And Green Garlic Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Warm Spring Salad With Meyer Lemon And Green Garlic Vinaigrette

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