A Very Green Salad
We wanted this salad to taste as green as possible. Juicy green vegetables, a creamy dressing full of herbs, and salty pumpkin seeds. It’s exactly what we want after a long dreary winter.
Serves 4
INGREDIENTS
For the salad
½ pound baby bok choy, sliced
½ pound asparagus, thinly sliced on the bias
½ pound English peas, shelled
1 head fennel, thinly sliced
For the green goddess dressing
1 egg yolk
1 garlic clove
2 teaspoons dijon mustard
2 teaspoons fish sauce
1 lemon, juice and zest
1 cup parsley leaves (about ½ bunch)
¼ cup tarragon leaves
¼ cup chives
1 cup neutral oil
¼ greek yogurt
For the pumpkin seeds
½ cup pumpkin seeds
1 tablespoon olive oil
½ teaspoon fennel pollen (or ground fennel)
To serve
Mixed fresh soft herbs (chives, mint, dill, tarragon, spruce tips)
Extra virgin olive oil (ideally a fresh green one)
METHOD
Make the dressing. In a food processor, combine all ingredients except the neutral oil and yogurt. Blend until smooth. Scrape down the sides a couple times. With the mixer running, slowly stream in the oil. Add the yogurt and mix until just combined. Season with salt and pepper to taste. Store in the refrigerator (see note).
Blanch the peas. (You can skip this step if your peas are very young and tender.) Bring a small pot of water to the boil. Salt heavily. Blanch the peas until tender, but not mushy, about 2-3 minutes. Tasting is the only way to know if they’re done. Transfer to a bowl of ice water for a few minutes. Drain well and set aside.
Toast the pumpkin seeds. Heat a skillet over medium heat. Add the oil and pumpkin seeds. Cook until light brown. (If you think they need another minute, take them off the heat. They will continue to cook for a little bit.) Remove to a plate lined with paper towels and season with fennel and salt.
Toss the salad. Schmear a large spoonful of dressing around a mixing bowl. Add in the bok choy, asparagus, fennel, and peas. Toss, adding more dressing as needed. Fold in half of the pumpkin seeds. Taste the salad for seasoning and adjust.
Plate. Place the salad on plates and top with lots of fresh herbs, the remaining pumpkin seeds, and a drizzle of olive oil.
Note: This recipe will likely make more dressing than you need for the salad. It will keep in the fridge for up to 5 days, but it doesn’t get any better with time. Use as a sauce for roasted chicken, grilled veggies, or as the base for tuna salad.
FURTHER READING
