Spring Salad | CUESA

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Spring Salad

Source:

Hoss Zaré, Zaré at Fly Trap

This recipe was demonstrated for CUESA’s Market to Table program on May 4, 2013.
   
Serves 8

INGREDIENTS

Dressing
1 cup Greek yogurt
½ cup sour cream
¼ cup mascarpone
¼ kashk
2 cloves garlic, crushed
4 tablespoons fresh chopped mint
2 teaspoons dried mint
3 tablespoons lemon juice

8 asparagus spears, peeled and grilled
½ Granny Smith apple, julienned
½ Bosc pear, julienned
½ jicama, julienned   
½ cup caramelized sliced shallots
1 bunch watercress
Sumac for garnish
Lemon and orange zest for garnish   
Edible flowers for garnish

PREPARATION

1.    For the dressing, combine the yogurt, sour cream, mascarpone, kashk, garlic, mint, and lemon juice and mix well.

2.    In a separate bowl, combine the asparagus, apple, pear, jicama, shallots, and watercress. Toss with the dressing.

3.    Garnish the salad with sumac, lemon and orange zest, and edible flowers.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »