PRODUCE

Quick Summer Salads

ASPARAGUS AND RHUBARB SALAD
INGREDIENTS

10 stalks asparagus – ends broken off

3 stalks rhubarb – slightly shaved

2 cups pea shoots

¼ cup lemon juice

¼  cup extra virgin olive oil

1T honey

 

 

     DIRECTIONS

Lightly brush asparagus with olive oil and roast until tender.  Slice into 1” pieces. Slice the rhubarb into matchsticks. Whisk together the vinegar, olive oil and honey.  Toss asparagus and rhubarb with dressing in a serving bowl. Season to taste with salt and pepper. Top with pea shoots and lemon zest.

STRAWBERRY AND ASPARAGUS SALAD
INGREDIENTS

1 pint strawberries sliced

4 cups baby arugula

10 stalks asparagus – ends broken off

Goat Lady Chevre

Marcona Almonds

¼ cup balsamic vinegar

¼ cup extra virgin olive oil

 

 

     DIRECTIONS

Lightly brush asparagus with olive oil and roast until tender.  Slice into 1” pieces. Put arugula in a serving bowl and add strawberries.  Whisk together vinegar and olive oil – season to taste with salt and pepper.  Toss the arugula and strawberries. Top with dollops of goat cheese and almonds.

FAVA BEANS AND PORTOBELLO MUSHROOMS
INGREDIENTS

1 pound fava beans shelled

3 Portobello Mushrooms cleaned

¼ pound aged pecorino shaved

⅓ cup extra virgin olive oil

⅓ cup white wine vinegar

1 T dijon mustard

 

 

     DIRECTIONS

Steam fava beans for 1-2 minutes (should still be bright green) remove from heat and put on ice to quick chill.  Slice portobellos. Whisk together olive oil, vinegar and mustard. Add salt and pepper to taste. Toss together mushrooms and cooled favas.  Top with pecorino and serve.

ASPARAGUS AND RHUBARB SALAD INGREDIENTS 10 stalks asparagus - ends broken off 3 stalks rhubarb - slightly shaved 2 cups pea shoots ¼ cup lemon juice ¼  cup ...

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