This recipe features local produce from 9 Bean Rows Farm, Second Chance Farm and locally produced products from Food for Thought and Black Star Farms.
Fava Bean and Turnip Greens Salad
Farm fresh local fava beans
Homemade wild leek-infused olive oil
Local wild leek vinegar
Farm fresh local baby hakurei turnips
Farm fresh local garlic scapes
Farm fresh local radishes
Farm fresh local cauliflower
Ingredient note: A wide variety of infused olive oils can be purchased at grocery stores and specialty food stores. Or, if you are an adventurous home cook, you can make your own. Regular olive oil may substituted for the infused olive oil used in this recipe.
Shell fava beans to yield 1/2 cup beans per salad. Slice beans in half, remove from waxy coating and place into a glass mixing bowl.
In a glass jar, mix together three tablespoons wild leek oil, two tablespoons wild leek vinegar, one tablespoon verjus, 1/4 teaspoon salt and 1/4 teaspoon pepper. Mix dressing well and drizzle two tablespoons over fava beans. Sprinkle beans with a dash of sea salt, stir to coat well and let beans rest for ten minutes.
Wash and trim two cups turnip greens per salad. Chiffonade turnip greens, place in another glass mixing bowl with one tablespoon dressing. Stir to coat greens well and let greens rest for five minutes.
Slice two tablespoons garlic scapes, 1/2 cup turnips and 1/2 cup radishes and add to fava beans. Slice florets from 1/2 cup cauliflower and add to beans. Stir in one tablespoon of dressing, taste and adjust seasonings as desired.
Plate salad with two cups greens, one to two cups vegetables, one tablespoon of dressing and a sprinkle 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.