Spring Greens with Creamy Vinaigrette
Last week during a Cityline filming I had the pleasure of re-acquainting with Trish Magwood, Food Network host, creator of Dish Cooking Studio and all-around supermom. She shared this amazing salad recipe on the show and it is absolutely delicious. If you time it right you may be able to find flowering pea shoots. They make a beautiful addition to this perfect springtime salad. Serves 6
Ingredients
1/3 cup (75 mL) baby peas
1 bunch thin asparagus (about 12 stalks), ends snapped off
1 head red leaf lettuce
1 small head frisée or chicory
1/4 cup (60 mL) shaved pecorino cheese
vinaigrette
3 tbsp (50 mL) sour cream
2 tbsp (30 mL) red wine vinegar
Salt and pepper
1/4 cup (60 mL) olive oil
How to
Blanch peas in a pot of boiling salted water for 30 to 60 seconds. Transfer with a slotted spoon (don’t drain the water) to a bowl of ice and cold water to stop the cooking. Drain well.
In the same pot, blanch asparagus until tender-crisp. Drain and plunge into a bowl of ice and cold water, then drain and pat dry. Cut on the diagonal into 1/2-inch (1 cm) pieces.
Wash, spin dry and tear the lettuces. Set aside.
To make the vinaigrette, in a small bowl whisk together sour cream, vinegar and salt and pepper. Slowly whisk in olive oil until emulsified. Drizzle some of the dressing into a salad bowl. Add the lettuces and toss to lightly coat, adding more dressing if needed. Season with salt and pepper. (Reserve remaining dressing for a different salad the next night.) Top with asparagus, peas and pecorino.
Trish Magwood has years of experience as a successful food entrepreneur, business owner, teacher, chef and media personality. A Toronto-based mother of 3, she hosts ‘Party Dish’ on Food Network Canada. Trish has written her second cookbook ‘In My Mother’s Kitchen‘ (Harper Collins spring 2011) with 3 generations of delicious simple family food sharing recipes and tips for busy modern cooks. Available at bookstores across Canada, it became Heather’s Pick at Indigo in it’s first week and was on The Globe & Mail best seller list in it’s first month. In My Mother’s Kitchen is now available as an app in iTunes.
Jill Amery is a mom of 2 monkeys/stormtroopers and Editor and Publisher at UrbanMommies Media. Though she's based in Canada, her palette is mostly French and her fashion sense is decidedly Italian. When taking a break from her busy travel schedule, she can be found hosting complicated dinner parties or surfing ebay for obscure vintage gowns.
One Comment on "Spring Greens with Creamy Vinaigrette"
I remember this salad from one of the courses at Dish Cooking Studio! Thanks for reminding me the recipe. Trish is an excellent cooker and instructor and the classes at the Studio are just wonderful. I got to know many other valuable recipes there and I really think it is worth to be listed as one of the best cooking schools in Toronto. Culinary events are undoubtedly a significant contribution to the things that make Toronto an unforgettable experience…Bon apetit.