Because it's the first week and from what I understand growing season has been slightly delayed due to the weather, Jon (BaltimOrangic Farm owner) told me we are getting a lighter load than what will come in future weeks. Still, we can do something great with this stuff!
And, one tip...this is a salad; it's not a science, don't worry about exact amounts. This recipe should make enough for 4 people.
What you'll use from your bag:
- Mei Qing Choi – this is a small Choi
- Garlic Scapes (these look like green onions)
- Nebechan spring onions
- Baby Hakurei Salad turnips
- Lollo Rosa & Tropicana Green Leaf Lettuces
- chop about 6 sprigs for garlic scapes and spring onions
- cut the ends off the choi (leaving some of the white part) and slice each leaf in half length wise, then quarter it. use 2 or 3 of these baby choi.
- thinly slice a couple or few radishes and salad turnips
- prepare the lettuces as you would like in a salad
Then, Salad Dressing:
You can use whatever dressing you want but I suggest something light and lemon based.
In a small bowl, whisk together:
- 1 T. fresh lemon juice
- 1 tsp. honey
- ½ tsp. balsamic vinegar
- ½ tsp. Dijon mustard
- Slowly whisk in 2 or 3 T. extra virgin olive oil until dressing thickens.
- Season with salt and pepper to taste
Next, Create the Salad Base:
- In a large bowl, combine the lettuce, radishes, and salad turnips
- Toss in the dressing
We are going to saute our Choi with the garlic scapes and spring onions in sesame oil (if you don't have sesame oil, you can use olive oil).
- over medium heat, heat just enough sesame oil to lightly cover your pan
- add the chopped garlic scapes and spring onion & saute for a couple minutes
- add the cut choi & continue sauteing until tender and wilted
- season with salt and pepper to taste
- arrange the prepared raw salad nicely in individual bowls
- top with the saute choi
Come back for whatever is in store next week!