SPRING SALAD WITH FETA CHEESE, TWO WAYS
With all the Spring Vegetables about to fill our farmers markets in the next few weeks, here is my adaptation of Anna Klinger’s Spring Salad at (one of my faves!) Al Di La Trattoria in Park Slope, Brooklyn.
· About 2 cups baby spinach or arugula, washed
· About 2 cups watercress, washed
· 1 cup asparagus cut into 3 inch sections, discarding the tough ends, blanched
· 1 cup fresh peas, blanched
· 1 cup fava beans, blanched and peeled
· 1/2 cup green beans, blanched
· 1/2 cup radishes, thinly sliced (I use a mandoline)
· 1 small fennel, shaved or thinly sliced
· 1 handful of mint, roughly chopped
· zest of one lemon
· 4 oz feta or crumbly goat cheese
· 1/2 small shallot, minced
· 2 tablespoon champagne vinegar
· 2 teaspoons dijon mustard
· Pinch of coarse salt
· 1/2 cup extra-virgin olive oil
· Freshly ground pepper, to taste
Pour a bit of vinaigrette into a bowl large enough to hold all the blanched vegetables, greens, radish, fennel and lemon zest.
Sprinkle with a pinch of salt and gently toss with your hands to coat. Add more vinaigrette to taste.
Place in a large serving platter and crumble cheese on top.
Vinaigrette Directions (makes 3/4 of a cup)
Stir together shallot, vinegar, and salt in a small bowl, and let stand for 10 minutes.
Pour in oil in a slow, steady stream, whisking until emulsified.
Season with pepper to taste.
Tartine Directions (makes 3/4 of a cup)
If you want a more substantial serving for dinner, Smash a ripe avocado with a bit of the Champagne vingairette and a pinch of salt. Spread on four slices of grilled or broiled whole grain bread. Top with the Spring Salad and a sprinkle of Feta. Toasted Livermore Walnuts add a fun pop of color and crunch!