Traverse City Recipes: Are you seeing this salad? Greens on greens… On greens! Foliage has never looked prettier on a plate, and you'll just have to take our word for the taste. Traverse City's food blogger Kristin Celeste tossed up this Spicy Asparagus Ribbon Salad for spring's produce season. From the fields to the kitchen, Kristin's all about locally sourced ingredients that combine to make simple, satisfying and stunning eats. Dress up your spears with this recipe for a fresh take on an old favorite.
This recipe features local produce from 9 Bean Rows, Spring Hollow Farm and locally produced products from Food for Thought and Black Star Farms.
Farm fresh local kale rabe Farm fresh local baby salad greens
Farm fresh local garlic scapes
Farm fresh locals asparagus
Farm fresh local broccoli rabe
Farm fresh local china rose radish micro greens
Homemade green onion infused olive oil (recipe link)
Zest one lemon and juice lemon; mince lemon zest and mince two tablespoons garlic scapes. Add lemon juice to jar with two tablespoons oil, one tablespoon verjus, lemon zest, minced garlic scapes and season with sea salt and pepper.
Using a vegetable peeler, shave two cups asparagus spears into ribbons and place in large glass bowl. Remove kale leaves from kale rabe stems, remove two cups of top kale rabe bud portion of stems and add to bowl. Slice two cups broccoli and add to bowl. Stir dressing well and pour over vegetables to marinate for ten minutes.
Plate two cups salad greens per salad, add one cup marinated vegetables and top with one half micro greens. Drizzle salad with one tablespoon dressing.