Quick and Delicious: Table Local Market Spring Salad

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After reporting at Table Local Market the other day, I couldn’t help but bring home a bag of greens and a few eggs. (OK, OK, that’s not all I bought. But it’s all that I’m cooking in this post.) There’s nothing more than I love than eggs, especially on top of a salad. So I looked in the fridge to see what else I had lying around and made a dinner salad topped with a fried egg. I had asparagus, peas and a a few leftover salt potatoes from Dinosaur Barbecue. Here’s what I came up with.

OK first of all: I roasted peas. Seriously. This is the first time I tried roasting peas and it is an amazing experience. The flavor is so much deeper — and rounder! It’s a terrific way to make peas. Just spread them out on a sheet pan like the one above and toss them with olive oil and s&p. (You can see some of the peas still stuck to that pan above.) About 10-12 minutes at 400.

Then I moved the peas to a bowl and used the same pan to roast asparagus. About 10 minutes at 400.

Wash your beautiful greens from Hermosa Harvest in Bedford:

Get your Shady Tree Farm eggs out:

What luck!

When the sparrow grass came out, I just cut the potatoes and placed them on the hot roasting pan to warm up. Voila: delishy salad.

Table Local Market Spring Salad

4 cups greens
1 cup peas (defrosted if frozen)
Olive oil
Salt
Pepper
15 asparagus spears, trimmed
2 eggs
4 small potatoes, boiled (optional)

Preheat oven to 400 degrees. Wash greens, dry and set aside.
Spread peas on a half sheet pan and drizzle with olive oil. Season with salt and pepper and roast for 10-12 minutes. Carefully remove peas to a bowl or platter.
Spread asparagus on the same pan and toss with more olive oil if necessary. Season with salt and pepper and roast 10 minutes, or until just cooked through but still al dente. Remove and let rest on the sheet pan.
Slice potatoes and place them on the sheet pan to warm through.
If you wish to have hot vegetables, place peas back on the sheet pan, and put the sheet pan with asparagus, peas and potatoes back in the oven and turn it off. The vegetables are just as good room temperature.
Prepare a vinaigrette. (Recipe below) Toss a small amount with the greens. Place lettuce in two bowls.
Fry eggs in olive oil.
Divide vegetables evenly between the two bowls with lettuce. Drizzle with vinaigrette. Top with a fried egg.
Serves 2.

Vinaigrette
1 teaspoon Dijon mustard
2 teaspoons Lemon juice
S&P
1 to 2 tablespoons olive oil

Put the mustard, lemon juice and S&P in a bowl. Place a towel under the bowl to hold it steady. Whisk together. While whisking, slowly drizzle olive oil and incorporate into the mustard-lemon juice. It doesn’t have to be perfect. Taste to season.

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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