This farm-to-table seasonal twist on the chop salad features a delightful wild leek vinaigrette, thinly sliced raw asparagus, crisp cucumbers, radish micro greens and tangy goat cheese.
The recipe uses local produce from 9 Bean Rows Farm, Spring Hollow Farm and locally produced products from Food for Thought and Black Star Farms.
Asparagus Chop Salad with Wild Leek Vinaigrette
Farm fresh local wild leeks
Local olive oil
Farm fresh local cucumber
Farm fresh local asparagus
Farm fresh local salad greens
Farm fresh local goat cheese
Farm fresh local radish micro greens
Zest lemon, mince lemon zest and juice lemon. Wash and dry wild leek. Mince one tablespoon wild leek greens and mince two teaspoons wild leek whites. In a glass jar whisk four tablespoons olive oil, two tablespoons lemon juice, one tablespoon verjus, wild leek greens, wild leek whites, one teaspoon lemon zest and season to taste with sea salt and pepper.
Per salad chop one quarter cup cucumber and thinly slice one quarter cup asparagus. Plate two cups salad and top with cucumber, two tablespoons goat cheese, one half cup radish micro greens and asparagus. Drizzle salad with two tablespoons vinaigrette and a pinch of sea salt.
Kristin Celeste Shroeger of Traverse City is the recipe creator, photographer, dishwasher and blogger of The Intentional Minimalist, a website encouraging farm-to-table cooking with local, seasonal and sustainable produce. Visit www.theintentionalminimalist.com.