Apr 4, 2008 1:51 pm US/Pacific
Spring Salad From American River College
Forks and Corks
Saturday, May 10
American River College
ARC Culinary Program
916.484.8174
INGREDIENTS8 fava bean pods
8 spears of asparagus
4 baby artichokes
20 english pea pods
3 oz baby arugula
2 oz shaved parmigianno regianno
2 oz pure olive oil
1 tablespoon lemon juice
½ teaspoon kosher salt
1/8 teaspoon cracked black pepper
DIRECTIONS1. Remove fava beans from pods. Blanch them in salted boiling water for 30 seconds then plunge in ice water to stop cooking. Remove outer skin.
2. Slice asparagus thin on the bias. Blanch them in salted boiling water for 30 seconds then plunge in ice water to stop cooking.
3. Remove peas from their pods. Blanch them in salted boiling water for 30 seconds then plunge in ice water to stop cooking.
4. Trim tops of baby artichokes and peel stems with a vegetable peeler. Place in a container of cold water mixed with a little lemon juice to prevent browning of the artichokes.
5. Place olive oil, lemon juice, salt and pepper in a mixing bowl and whisk together.
6. Very thinly slice artichokes and add them directly to the bowl, tossing to coat.
7. Add favas, peas and asparagus. Toss again.
8. Gently toss in arugula and parmigianno regianno.
