A Green Salad You Will Like
Ingredients
Directions
Ingredients
6 oz
small potatoes
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0.5 c
peas
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4 lg
eggs
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0
olive oil
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3 oz
chorizo, thinly sliced
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1
bunch asparagus
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1 lg
pinch Spanish paprika
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8 oz
mixed greens (any combination of mesclun, arugula, sorrel, etc.)
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1 sm
bunch radishes, thinly sliced
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sea salt
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0
freshly ground black pepper
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1
recipe vinaigrette
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For the Garnish
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microgreens*
I used sunflower microgreens.
*Show Note
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0
bean sprouts*
I used adzuki bean, mung bean, and radish sprouts.
*Show Note
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0
chives and chive blossoms
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0
Toasted seeds or nuts, roughly chopped*
I used Marcona almonds.
*Show Note
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For the Sherry Vinaigrette
0.75 c
extra-virgin olive oil
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3.5 tbsp
sherry vinegar
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1.5 tbsp
shallot, minced
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1
large garlic clove, crushed to a paste
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5
anchovy fillets, finely chopped (more or less to taste)
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0
drizzle of honey
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0
freshly ground black pepper
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A Green Salad You Will Like

Remember, this is just a guide. Feel free to incorporate whatever seasonal vegetables you like, and alter quantities as you see fit.

4 servings

  1. Bring a pot of salted water to a boil. Boil the potatoes until fork tender, 10 minutes. Cut into ½-inch slices and set aside.
  2. Bring a pot of salted water to a boil. Prepare an ice water bath. Drop the peas into the boiling water, boil 1 minute, and then transfer with a slotted spoon to the ice water bath (which helps the peas retain their bright green color). Drain and set aside.
  3. Bring a large pot of water to a boil. Reduce the heat to a gentle simmer and carefully lower the eggs into the water. Set your timer for 6½ minutes. Remove the eggs with a slotted spoon and place the eggs in a bowl of cold water. Peel the eggs and set aside. You can prepare the eggs in advance.
  4. Snap the woody ends off of the asparagus. Reserve a few of the larger stalks. Roughly chop the remaining asparagus into 1½-inch-long pieces. Using a peeler, thinly slice the reserved larger stalks. Set aside.
  5. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chorizo and sauté until lightly browned and crispy, 1 minute. With a slotted spoon, remove the chorizo and set aside. Add the sliced boiled potatoes, smoked paprika, and season with salt and pepper. Sauté until nicely browned on both side (add more olive oil if needed). Add the asparagus pieces and sauté a couple of minutes until tender and lightly browned. Add the blanched peas and and sauté another minute. Taste and season. Remove from the heat and let cool.
  6. Make the sherry vinaigrette: Combine all ingredients in a bowl. Whisk by hand or with an immersion blender until emulsified.
  7. Toss the greens with the some of the vinaigrette. Place the dressed greens in a large bowl. Add the chorizo, potato, asparagus, and pea mixture. Top with the radishes, microgreens, sprouts, chives, and almonds. Slice the soft-boiled eggs in half width-wise and scatter on top.
  8. Drizzle with a bit more dressing, a little sea salt, and a few grinds of black pepper.

Recipe by Linda Schneider

Linda Schneider

Linda Schneider is a home cook who is obsessed with good food and all things local. Follow her adventures at Wild Greens and Sardines.

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