Spring is here, and to celebrate we want to share with you one of the gorgeous recipes from Eat Local: Food, Farming and Conversation in the Scenic Rim by Brenda Fawdon & Christine Sharp:
It is best to use tender young kale leaves for this salad. Kale tends to become fibrous at the beginning of summer when it starts to go to seed. It helps to massage lemon and olive oil into the leaves to break down the fibrous texture. When the leaves have turned dark and soft, add them to the other salad ingredients and enjoy.
4 leaves purple curly kale, washed, stalks removed and torn
4 leaves green curly kale, washed, stalks removed and torn
1⁄2 Meyer lemon, juiced
30 ml extra virgin olive oil
10 broad bean pods, beans removed
1 bunch purple sprouting broccoli, ends removed and sliced lengthwise
1⁄2 bunch asparagus, woody ends removed
1 baby gem lettuce, washed, leaves removed and dried
4 black radishes handful of pea tendrils
SWEET LEMON AND MUSTARD DRESSING
1⁄2 Meyer lemon, zest and juice
60 ml extra virgin olive oil
1 teaspoon local honey
1 teaspoon Dijon mustard sea salt
white pepper, freshly ground
To make the dressing, place all ingredients in a glass jar and shake vigorously. Refrigerate until required.
To make the salad, place the torn kale leaves in a bowl with the lemon juice and oil, and massage together thoroughly until dark and soft. Set aside. Half-fill a medium saucepan with water and bring to the boil, then lower the heat to a simmer. Place the beans in the pot for 2–3 minutes and then refresh in a bowl of iced water. Peel away the outer skins to reveal the bright green inner beans. Set aside. Place the broccoli and asparagus in the simmering water for 2–3 minutes, then refresh with iced water, drain and set aside. Thinly slice the radishes using a mandolin. Arrange all the vegetables, except the pea tendrils, on a large platter. Before serving, spoon some dressing over the salad and garnish with pea tendrils.