Recipe: Spring Salad with Citrus Vinaigrette

This week on the market report, Laura Avery talks to Chef Sven Mede about what he is shopping for this week. Chef Mede, who is the Managing Chef at Catch, finds inspiration in the early Spring vegetables and late winter citrus that are abundant at the Santa Monica Farmers Market this week. He marries Spring with Winter in this Spring Salad with Citrus Vinaigrette.

Keep reading for the recipe…

Spring Salad with Citrus Vinaigrette

(Serves 6)

Ingredients for the Salad:

1 bunch Red Frill Mustard

1 bunch Purple Mizuna

6 oz Arugula

4 oz Miners lettuce

2 each Green asparagus, washed and 2″ ends cut off

1/2 cup English peas, shucked

2 each French breakfast radish

1 each Red spring onions

1/2 each Haas avocado

2 tbsp Toasted hazelnuts, cut in half

Wash all greens.

Shave raw asparagus thin on a mandoline.

Blanch peas in boiling salt water for 30 sec, them shock in ice water.

Wash raw radish and shave thin on a mandoline.

Clean and wash spring onions and slice in 1/4 inch rounds.

Dice the avocado into 1/2 inch cubes.

Combine all vegetables, add slowly half the amount of dressing.

Taste, season and add more dressing to liking.

Ingredients for the Dressing:

2 Meyer Lemon, juiced & zested

3 Satsuma Mandarins, juiced & zested

1 Sprig Picked Thyme

1/2 Cups Extra Virgin Olive Oil

Salt & Pepper to taste

Squeeze the citrus and strain.

Combine all ingredients and whisk in the oil.

Taste and adjust seasoning.