SPRING FAVA SALAD WITH TOASTED WALNUTS & PARSLEY SAUCE VERTE

This season has been so strange.  The weather is erratic as ever which is making it feel neither like Spring nor Summer. Despite the consistent gloom, the Spring produce is finally rampant and my fridge is filled with green.  I'm loving lighter salads with fresh green vegetables and tons of herbs & flavorful greens.  This sauce, from Taste & Technique, is something I've been riffing on for months now, and putting on pretty much everything.  It tastes like Spring to me (tarragon!) and I throw some radishes in, just for fun, since I always seem to have them in excess.  Dreaming of more sunshine and temperate weather before the Summer heat hits..

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Spring Green Salad with Favas, Toasted Walnuts & Parsley Sauce Verte (Serves 2-4) Gluten-free

*If you've never shelled fava beans, don't be scared.  They actually aren't as exhausting as they look, and I find the process super meditative.  Much like chopping vegetables or herbs (like this parsley sauce verte), I find those manual exercises super calming.  You'll probably have leftover dressing, so I suggest you put it on everything - I love it on avocado toast, soft boiled eggs, salads, roasted vegetables, etc.  The options are endless and it will keep in the fridge, flavors melding over time, for about 5ish days. 

  • 1lb. fava beans, shelled
  • 4 large handfuls of greens (I used a mix of baby kale, wild baby arugula and micro herbs)
  • 1/2 cup toasted walnuts, roughly chopped
  • 4 oz. tangy feta, crumbled

Parsley Sauce Verte (adapted from Taste & Technique)

  • 1/2 cup finely chopped flat leaf parsley
  • 2 tablespoons minced chives
  • 2 teaspoon minced tarragon
  • 2 radishes, finely diced
  • 2 tablespoons finely chopped shallot
  • 1-2 tablespoons red or white wine vinegar
  • 1/2 lemon, juiced
  • 2/3 cup extra virgin olive oil
  • Sea salt to taste (about a scant teaspoon)
  • Freshly ground pepper to taste

Bring a large (salted) pot of water to a boil.  Prep a mixing bowl with ice water & set aside.  Once water has come to a boil, blanch fava beans for exactly 1 minute, strain & add to ice bath and set aside.  Once both have cooled to the touch, strain and set aside.

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

For parsley sauce verte: make sure to chop all herbs/ingredients by hand (not a food processor!) - it makes a huge difference in the freshness & overall flavor of this sauce.  Add all ingredients to a bowl and whisk together until well-combined.  Season to taste and set aside.

Add greens to a large bowl, assemble with fava beans, walnuts, and feta cheese.  Add a few spoonfuls of parsley sauce then toss well with your hands, to make sure every leaf is coated. Salt to taste & season with freshly ground pepper.  Serve immediately.

Beautiful blue plates are courtesy of GET PROPPED. Check out their gorgeous site!

SK Updates!

For those of you who haven't checked it out yet, I'm nominated for a SAVEUR Food Blog Award along with many other awesome, talented ladies.  I'm so excited to be featured (and noticed) for the Special Diets category ie. being gluten-free (in my case).  I'm honored to be included with so many fellow bloggers like Laura, Anya, Sarah, Kelsey and Shelly.  Special diets FTW ;) !

 Please vote for SASSY KITCHEN in the "Special Diets" Category!  Thank you for all your support!

Please vote for SASSY KITCHEN in the "Special Diets" Category!  Thank you for all your support!

Lots of new weekly recipes lately on Clementine Daily!  We post new recipes every week for ON THE MENU:

 Spring Steamed Mussels with Butter, White Wine & Dill

Spring Steamed Mussels with Butter, White Wine & Dill

 Raw Kale Salad with Roasted Herb Vegetables

Raw Kale Salad with Roasted Herb Vegetables

 Spicy Tamari Tofu with Scallions & Lime

Spicy Tamari Tofu with Scallions & Lime

 Tarragon Oil Baked Fish with Kale Pesto Quinoa

Tarragon Oil Baked Fish with Kale Pesto Quinoa

Last, but not least: My friend and fellow editor @ Clementine conducted this interview with me  for their "MEET THE EDITOR" series.  Thanks again, dear Amanda!

BERRY, RED CURRANT & MASCARPONE TARTLETS (Gluten-free) & A PARK PICNIC

Although I'm not the biggest warm weather fan, there's something romantic about Summer.  You can ride bikes like you're in a Godard film or picnic luxuriously in the park.  When you have beautiful days like this one, it makes you forget about the downsides like mosquito bites and 100% humidity.  Right now, I love summer food and festivities.  So, I had a picnic in the park with great friends, wine and weather:

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A SUMMER PICNIC MENU:  

Rosemary crostini, clover honey, goat cheese & tarragon
Quinoa salad, clover sprouts, avocado, sweet peas & mint
Strawberry, (mint or tarragon), red currant tart with mascarpone & lemon zest

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QUINOA SALAD WITH SWEET PEAS, CLOVER SPROUTS, AVOCADO & MINT (Gluten-free)

1 cup quinoa, dried

3 oz. Raspberry Tart Ale cheese, crumbled

3/4 cup sweet peas

1/2 an avocado, diced

2 tablespoons fresh mint, minced

1 tablespoon olive oil

Maldon sea salt to taste

Fresh ground pepper

1 lemon, juice and zest

Handful of clover sprouts, to top

1. Add quinoa to saucepan with 2 cups water and a pinch of sea salt.  Boil, then simmer and cover for 10 minutes or until water is absorbed and quinoa is tender.

2.  Let grains cool to room temperature.  Then, stir in lemon juice, zest, olive oil, salt and pepper.  Combine with sweet peas, avocado, mint, cheese and top with clover sprouts.  Serve room temperature or chilled!


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STRAWBERRY, RED CURRANT & MINT TARTLETS WITH MASCARPONE & LEMON (Adapted from La Tartine Gourmand)

CRUST:

2/3 cup sorghum flour

1/3 cup tapioca starch

1/3 cup almond meal

2 tablespoond light brown sugar

1 1/2 teaspoon xanthum gum

6 1/2 tablespoons cold butter, diced

1 egg

1 teaspoon water

1. Puse starch almond meal, xanthum gum, flour and sugar in a food processor.  Add butter and pulse until crumbs form.  Add the edd and 1 teaspoon of water until dough comes away from the bowl.
2.  Divide into 4 flour-dusted balls, cover in syran wrap and chill for 1-2 hours.  Remove from fridge, roll and add to greased tart pan.  Make small holes in the bottom with a fork.  Chill another 30 minutes.
3. Preheat oven to 400 degrees.  Top pan with parchment paper and dry rice/beans to blind cook.  Bake for 10 minutes.  Remove parchment paper and weight, then bake another 5 minutes.  Let tarte completely cool.
FILLING:

7 oz. mascarpone cheese, room temperature

1/3 cup cane sugar

2 tablespoons vanilla extract

12-15 small strawberries, whole

1 bunch red currants, as needed

Fresh mint, minced

1.  In a stand mixer, beat mascarpone with sugar and vanilla.  Fill tart pans evenly with mascarpone mixture.

2. Top evenly with whole strawberries and sporadically place red currants.  Garnish with chopped mint and fresh lemon zest.  Chill or serve immediately.