I know I’m not the only one feeling completely consumed by the markets these days.  For so long there was not much to cook with & now I'm almost overwhelmed by the amazing selection.  Between my farmer's market box, & leftovers from shoots, I somehow have gone through about 5lbs of ramps.  I still have two bunches in my fridge, casually haunting me.

In the meantime, I’ve been “cooking” a lot of simple salads - light, but hearty enough for a weeknight meal.  For me, salads are the easiest meals to throw together, especially when you can just throw some leftovers over top (roasted veggies, lentils, quinoa, etc).  But as we all know, a salad is nothing without its dressing.  My everyday "go-to" is a constant evolution of the one HERE.  I always love a mustard dressing for salads - it's the easiest way to add instant flavor to something relatively simple.  I’ve always used Maille’s mustards (especially the whole grain mustard - I love the crunch of the seeds).  Naturally, a partner I'd love to collaborate with to bring you this post & maybe win a trip to France? Details below ;)


Asparagus & Fava Bean Salad with Radish & Mustard Anchovy Vinaigrette (Gluten-free, GRAIN-FREE)

  • 1 lb. asparagus, trimmed & cut into 2inch pieces
  • 1 lb. fava beans, removed from pods
  • A few large handfuls of mesclun greens
  • 1 small korean purple radish, shaved thin
  • 3 oz. pecorino, shaved
  • Kale Microgreens, to top
  • Flaky Sea Salt to taste
  • Freshly Cracked Pepper

Mustard Vinaigrette:

(Adapted from Primal Palate)

  • 1 egg yolk
  • 1 tablespoon Maille dijon mustard shaved radish, pecorino, asparagus 
  • 2 garlic cloves
  • 4 anchovy filets
  • 1 teaspoon black pepper
  • 1 lemon, juice
  • 1 teaspoon sea salt

Bring a large pot of water to a boil.  Prep two large ice baths & set aside.  Once water has come to a boil, blanch asparagus for about 2 minutes, remove with a slotted spoon and add to ice bath.  Then, blanch fava beans for 1 minute, strain & add to ice bath.  Once both have cooled to the touch, strain and set aside.

Using a food processor or immersion blender, blend together all dressing ingredients, until emulsified. Set aside.

Peel fava beans: Use your the nail to puncture the skin, then remove the opaque outer skin to reveal bright green fava bean.  Continue until all fava beans are shelled.

Toss mesclun greens in a serving bowl with shaved radish, pecorino, asparagus, fava beans a drizzle of dressing, flaky sea salt and freshly ground pepper.  Toss with dressing, flaky sea salt and freshly ground pepper.  Serve immediately.


Raw kale caesars are the one thing I never tire of.   I pretty much order them whenever they're offered.   At home, I like mine with a few hippie add-ons and poached egg for breakfast (or really, anytime of day). This almond caesar dressing is naturally dairy-free, but has the bold, zingy flavor that every caesar needs. You'll want to put it on everything - and I won't stop you.


  • 1 large bunch of kale, washed, stemmed & torn
  • A pinch of flaky sea salt
  • 1 lemon
  • 4-5 radishes, thinly sliced
  • 1/2 avocado, cubed
  • 1/4 cup tablespoons hempseeds
  • A good handful of microgreens

RAW ALMOND CAESAR DRESSING (Vegan, dairy-free) Makes about 2/3 cup

  • 1/2-2/3 cup almonds, soaked for 4-6 hours
  • 2 garlic cloves, roughly chopped
  • 2 tablespoons dijon mustard
  • 3 small lemons, juice + zest
  • 2 tablespoons capers
  • 1 tablespoon caper brine (or olive juice brine)
  • 1/4-1/3 cup olive oil
  • Sea salt to taste
  • Freshly cracked pepper
  • In a large mixing bowl, massage the juice of one lemon into kale.  Sprinkle with sea salt and set aside.

Then, make almond dressing: After soaking almond, rinse and drain well.  Add to high-speed blender or food processor with the following five ingredients.  Blend ingredients well, then stream in olive oil until desired texture.  Season with sea salt and pepper.

Mix kale together with sliced radish, avocado and microgreens and hempseeds.  Toss in desired amount of dressing (it's on the thicker side, so use your hands to massage it in).  

To poach eggs: Fill a large saucepan with water and a good splash of white vinegar.  Over high heat, let the temperature come until you begin to see tiny bubbles around the rim.  Plop in your eggs (one at a time, if you’re nervous).  Let the eggs sit for about 30 seconds, then slowly stir making sure the egg white wraps around the yolk.  If your egg gets stuck on the bottom of the pan, don’t fret, use a silicon spatula to carefully remove it.  Let cook until egg whites just begin to firm (or set),