Awwwww… don’t you love that spring started? Spring is by far my favorite season, everything looks so fresh and alive, even the birds are happier. And at the Farmer’s Market the selection of beautiful veggies are mind blowing. The gardens all over the city look amazing filled with colorful flowers. It’s really wonderful to drive around, to tell you the truth it’s very hard to stay inside lately. Last year I had all sorts of herbs growing in my little balcony. And that was something I was really looking forward to. It’s great to have a selection of herbs to cook with. I think herbs always add a new dimension to your dish. How about you? Are you planting something this spring?
–
–
Fresh Spring Salad:
- 3 small cucumbers
- 1 medium fennel bulb
- 1 bunch of Mache or arugula
- 1 cup of cooked Fava beans
Direction:
Cut the cucumbers and the fennel with a mandolin in very thin slices. If you are using fresh Fava beans cook them in boiling water for few minutes and then shock them in ice water. Remove the outer shell. Organize all the veggies in a small plate and drizzle with the herbs dressing. And enjoy a taste of spring in your plate.
Herbs vinaigrette:
- 1 small bunch of mint
- 1 small bunch of parsley
- 1 small bunch of dill
- 3 cloves of garlic
- ½ cup olive oil
- ¼ cup lemon juice
- Salt and pepper
Directions:
Put all the ingredients in the food processor and pulse few times until well combined. You can add basil also if you have handy. I use this vinaigrette also as a spread in my sandwiches.