Yield: Serves 2, but easily doubled
Active Time: 15
Total Time: 15
- 4-5 sticks asparagus, woody ends snapped off, cut into 2-inch pieces
- A generous handful of English peas, shucked from their cozy pods
- 1 radish, sliced thinly on a mandoline
- 2 carrots, scrubbed and trimmed, sliced into a pleasing shape
- 5-6 fiddleheads, because their spiral never fails to delight
- Several handfuls of baby salad greens
- 1.5 Tbsp lemon juice
- 3/8 cup extra virgin olive oil
- 1 Tbsp Brown Dog Fancy honey dijon mustard
- salt & pepper to taste
This recipe includes several spring vegetables that tickle our fancy, but feel free to substitute based on what’s in season for you, and what needs to be cleared out of the fridge. If you are local to Fairfield County, we’re big fans of the Westport Farmers Market. Be sure to check them out on Thursdays.
Important: Fiddleheads MUST be cooked prior to eating, please don’t skip this step!
In a medium-sized pot, boil 1 quart of water, with a generous amount of salt added. When the water is boiling, add the fiddleheads and reduce the heat to a low boil. After 5 minutes of cook time, add the asparagus pieces. After 2 additional minutes of cook time, add the peas. Wait one minute, then drain the entire pot in a colander and run very cold water over it. Pat dry with a paper towel, then toss with the radishes, carrots, salad greens, and honey mustard vinaigrette. Serve with a crusty slice of bread dipped in grassy olive oil.
For the Honey Mustard Vinaigrette:
Mix the remaining ingredients (lemon juice through salt & pepper) in a large bowl and whisk until smooth. Alternatively, place the ingredients in a blender to combine.
For more grilling tips, check out our article on how to nail your summer BBQ!
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