Dressing: 1/4 cup lemon juice, 2 Tbs. Honey, 2Tbs. olive oil Salad: 1 bag or bunch of Watercress, 2 cups fresh asparagus cut in 1″ pieces, 2 cups fresh strawberries In a small bowl combine all the dressing ingredients and mix well. Chill the dressing until ready to use. Blanch asparagus in boiling water for [...]
Watercress with Ginger and Almonds
2 tablespoons soy sauce 1 tablespoon miso 1 tablespoon rice vinegar 2 tablespoons sliced almonds, raw 4 – 6 bunches B&W Watercress, washed, trimmed and cut into 2 – 4 inch pieces 2 tablespoons sesame oil 1 tablespoon fresh ginger, finely chopped Directions: Combine soy sauce, miso, and vinegar until smooth. Set aside. Heat wok [...]
Frisée Salad with Lardons and Poached Egg
from Rick Hackett of MarketBar Serves 4 INGREDIENTS: 3 medium Yukon Gold potatoes ½ pound sliced bacon, cut crosswise into thick strips For the Vinaigrette 5 tablespoons rendered bacon fat or grapeseed oil 2 tablespoons sherry or apple cider vinegar 1 tablespoon whole-grain mustard 1 tablespoon Dijon mustard 4 large eggs 2 tablespoons white wine [...]
Asparagus and Butter Bean Salad
from San Francisco Chef Jesse Branstetter Serves 8 to 10 INGREDIENTS: 2 pounds dried butter beans 2 cups yellow onions, small dice ½ bulb garlic, plus 2 cloves, minced 1 bunch oregano, finely chopped 4 lemons, zested 2 egg yolks ½ cup fresh lemon juice 1 ½ cups olive oil 2 bunches asparagus 6 tablespoons [...]
