Thursday, May 28, 2009

bring it on

i know that memorial day is not officially the beginning of summer but i am going along as if it is. it's time for picnics,salads, ice cream cones, lazy days and moonlit nights. even tho it's been raining for 3 days i am being optimistic. i found this salad recipe and had to share it. doesn’t it look beautiful? it is going in my recipe file and might just be made every week throughout the summer.

i found this lovely mizuna and baby greens at whole foods but you can make this salad with any greens. something with a bite is nice; arugula, watercress , etc.
potatoes: always start potatoes in cold water when boiling. it helps them to cook evenly. purple potato skin tends to be a little bitter. i left it on but if you'd like to take it off, after they've finished cooking, peel the skin off with a paring knife. it should come off pretty easily. make sure you do it while they are still warm so they can soak up the dressing.
mushrooms: always clean mushrooms by brushing with a damp paper or kitchen towel. don't rinse under water. they will be rubbery after cooking.

farmers market salad
for 4

4 cups of mixed baby greens
2 cups mizuna (Japanese Mustard Green)
1 bunch spring onions- white part only
12-15 shitake mushrooms
1/2 lb baby purple potatoes
1 lemon
a good hunk of pecorino
lemon dijon vinaigrette- see recipe below

boil potatoes until just fork tender. cut in half while they are still warm and toss with 2-3 tbl of the vinaigrette. set aside.
sut the roots off of the onions but leave the core in tact. you want the onions to hold while roasting. cut the stems off of the mushrooms. toss the onions and mushrooms with some olive oil and kosher salt. roast on a baking sheet (onions should be cut side down) at 350 degrees for 15-20 min.
in the meantime, coat a pan with a little olive oil. cut lemons into thin slices, removing any seeds. sauté on medium heat, 3-4 minutes per side until caramelized.
toss all of the greens with a little dressing and pile on plate. scatter dressed potatoes, onions and shitakes, and caramelized lemons. shave some pecorino over the top.
finish with a little extra dressing if desired.

lemon dijon vinaigrette
1/2 shallot- finely diced
juice of half of a lemon
2 tbl good Dijon mustard
1/2 c good olive oil
salt and pepper to taste

whisk shallot, mustard and lemon juice together. slowly stream in olive oil, whisking constantly.
finish with salt and pepper.
you can also do this in a blender. this will keep for 4-5 days in the fridge.

serve with great crusty bread- oh and yes some nice wine. enjoy!

No comments: