Warm Spring Vegetable Salad

This recipe can be adapted to fit any number of ingredients in this box or in future boxes.  The original recipe, from Deborah Madison’s The Greens Cookbook calls for carrots, asparagus, peas, zucchini and fava beans.  I’m adapting it to use the new potatoes, carrots, kale and onions.  


--Jenna Muller

ingredients

1 or 2 strips of lemon peel, finely chopped

1 tablespoon Italian Parsley, roughly chopped

2 tablespoons mixed herbs or basil, torn or cut into strips

1/2 bunch fresh spring onions, whites only, finely sliced

3 to 4 tablespoons virgin olive oil

8 very small carrots or 2 medium carrots

1 lb. of new potatoes

1 bunch kale

salt & pepper

Juice of one lemon

instructions

Combine the lemon peel, parsley, mixed herbs and onions with the olive oil in a large bowl and set aside.  Peel the carrots and slice them in half lengthwise if they are tiny.  If they are bigger, cut them diagonally into long, thin pieces, and then into narrow matchsticks.  Cut the potatoes into roughly uniform, bite sized chunks.  De-stem the kale and cut the leaves into strips. Bring three quarts of water to a boil and add 1 tablespoon of salt.  Add the potatoes and boil until they soft and easily pierced with a fork.  Add the carrots and boil for another two minutes.  Scoop them out, shake off the water and add them to the herbs and oil.  Stir in the kale while the carrots and potatoes are hot, to wilt it.  Add the lemon juice to taste, and season with salt and pepper.  Serve the salad right away, while it is warm. 

meal or course
brunch, buffet, dinner, first course, lunch, salad, side, vegetable dish