MARCH 18, 2010 ISSUE
Mountain Living
Spring At Last!
Snowdrops are a welcome early sight, especially this year.We will officially welcome spring Saturday with great enthusiasm. The change from cold to warmer, dark to lighter and dormant to blooming is always welcome, but after this winter it is cause for jubilation! Snowdrop blossoms are one of the demurest signs of spring but these tiny treasures of sparkling, fragrant green and white are the embodiment of the flowers that are coming.
Snowdrops are often the first bulbs to bloom and, indeed, frequently flower in the snow. They are only about six inches tall, with slender leaves and white petals with beautiful green decorated centers. They need full winter sun and very good drainage and when they like their location will form carpets of flowers from new bulbs and seeds.
Although I really do enjoy the beauty of gray tree bark, brown pinecones and billows of white snowdrifts, we have had enough of all that. It is time for green and plenty of it. I want bright green and Kelly green and moss, British racing, hunter and emerald followed by some olive, lime and jade.
A spring green salad overflows with all of those shades and is crisp, creamy and fresh. I had a great time finding the greenest produce and the salad seemed to hold the very promise of the coming green season.
Spring Green Salad
Although this green combination was delicious, look through your pantry and freezer, then head to the store to buy the freshest, greenest produce you can find. The baby peas add a different texture and sweet flavor and the avocado replaces most of the oil usually added to the dressing. Try to find apples and cucumbers that are small, fresh and tender so that you can use the peels. They add texture and nutrition and, for this salad, two more shades of green. I used the canned artichoke hearts that I happened to have that were marinated but you can use plain canned or frozen unless you want to spend your day processing fresh ones. I did add a small sprig of fresh spearmint from the plant on my windowsill because it adds a wonderful freshness to the dressing. You cannot really taste ‘mint’ but it merges with the other herbs and the garlic and comes up delicious. Don’t add more than just a little bit unless you want the salad dressing to scream mostly mint. Using garlic with apple and grapes may seem a little odd but, again, that small amount brings out the sweetness of the fruits and vegetables and compliments them beautifully. Try to use different greens from deepest dark spinach to romaine with pale inner leaves and white ribs. The saltiness of the feta cheese again brings out the sweetness of the grapes and other ingredients. You could also use goat cheese, any of the blue cheeses or another soft fresh cheese. You could add cooked shrimp or chicken to turn this into a heartier main course salad.
Ingredients:
2 cups frozen baby peas
2 large ripe avocados
1 large green apple
2 limes
Salt and freshly ground black pepper
Small green jalapeno pepper, if desired
1 small garlic clove
1/4 cup, plus 1 tablespoon olive oil
Bunch of fresh chives
Bunch of Italian parsley
1 sprig mint, optional
1 cup artichoke hearts
2 large cucumbers
2 cups green grapes
8 cups washed mixed lettuces, spinach, arugula or other fresh greens
1 cup feta or other soft white cheese
1/2 cup raw pumpkin seeds
Preparation:
First, thaw the peas. If you think about it an hour or two before you want to eat the salad just put them into a colander and let them sit at room temperature. They are already cooked and you want to use them cold. If you are in a hurry run some cold water over the frozen peas until they are separated. Then, let them sit at room temperature while you fix the rest of the salad.
You will use one avocado for the green salad dressing and the other one sliced into the salad. Cut one of the avocados in half, remove the seed and peel and slice into thin wedges. Sprinkle the slices with a little bit of limejuice and enough of the 1 tablespoon olive oil to moisten, then reserve. Cut the green apple into cubes with some pretty green peel on each one. Toss the apple with a little bit of fresh limejuice and reserve.
Cut the other avocado in half, remove the pit and scoop out the flesh into your blender or food processor. Add a little limejuice right away and blend. If you like spicy food, remove the stem of the pepper and add the whole thing. If you like a little less, cut the pepper in half, remove the seeds and other inside parts and add just the outside. If you want just a little heat add just part of the seeded pepper.
Grate the bright green outer part of the rind from the remaining lime into the dressing and add the juice from that one and the rest of the juice from the first one. Peel the garlic and add it along with a sprinkling of salt and pepper, the quarter cup of olive oil and half of the chives, parsley and the entire mint sprig if you are using it.
Blend the dressing together, taste and add more salt and pepper, hot pepper, limejuice or olive oil if needed.
Drain the artichoke hearts and check to make sure the liquid is draining from the peas. Cut the cucumbers into thin slices and half the grapes.
Place the lettuces and other greens on four large plates. Arrange the avocado slices, green apples, artichoke hearts, cucumber slices and halved grapes in attractive patterns over the greens. Dollop the salad dressing over each portion and put the rest of it into a little pitcher. Use a fork to break the feta cheese into small pieces and sprinkle some over the dressing. Snip a few chives and parsley leaves (I like to use scissors for this) over the salads. Last, decorate each salad with a couple of tablespoons of the raw pumpkin seeds.
Serve with the reserved green salad dressing.
Makes four very generous main course servings.
To make a comment, ask a question or find out more about sources, contact Amy at amycookehcp@bellsouth.net.
Community Interest
News & Notes
Events
Arts & Entertainment
