Ooh, my favorite!

Spring is here dressing
May 20, 2010, 8:38 am
Filed under: Farmer's Market, Food, Recipes

Lately I’ve been attempting to become more aware of what makes me happy. In general I can always say a nice meal or a nice sale at Barney’s, but in my new life away from work I feel this need to fully know and understand what I want and why. Gone are the days of shopping and regular date nights, which I do mourn in some ways, but honestly I’ve found so much more to love. I feel like I’m at summer camp, able to do with my days as I please: a little field trip to the market today, and maybe a little picnic at Dolores Park tomorrow. Lately I get giddy over the smallest things, and I realize how easy it was to miss these when you’re living a life that’s not truly yours. This was the reason I took the leap away from being stuck, to start carving out the life I wanted for myself.

Last week at the farmer’s market I was elated to find that spring had arrived in the form of English peas, young garlic, and spring onions. My baggu’s filled with my list and the additional spring items, I was practically skipping down the aisle. Before heading home I took a few minutes to shell a few peas and sit in the sun. I made a note: this was happy-ness.

The happy-ness continued over lunch with this quick dressing I threw together. The quickly sauteed garlic and onion was mild, but had a wonderful taste and fragrance, especially with the slightly browned pieces from the pan. With the splash of lemon it was the perfect spring dressing.

Spring onion and young garlic dressing

(enough for 2 entree-sized salads)

– 1/4 cup extra virgin olive oil

– two spring onions

– two young garlic bulbs and stems

– 2 Tablespoons fresh lemon juice

– 1/4 cup fresh parsley, chopped

Heat the olive oil in a heavy-bottomed pan and over medium heat. Finely chop the garlic and spring onions and add to the skillet. Season lightly with salt and pepper and stir frequently so the greens don’t burn, about 2-3 minutes. They should maintain their bright green color, but some pieces will be lightly browned. Remove from the heat and let cool. Add the lemon and fresh parsley and stir together. Taste and adjust seasoning if needed.

I served with organic mixed greens, fennel slices, carrots, and freshly shelled peas.

Variation: Spring garlic has a short season, the vendor at the market told be about a month, so after the season I’ll rework this with regular garlic and scallions. Also, next time I think I’ll try adding a sprinkling of red chili pepper just before I pull from the heat.

2 Comments so far
Leave a comment

yum!! thanks for the recipe!

Comment by Sandhya

This looks so good.

Comment by Des

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