Lightly sautéed green salad with upland cress, sweet english peas, pea tendrils, ginger, purple artichokes, green scallions, baby bell peppers, blood orange and artichoke chips. Perfect for spring!

INGREDIENTS
Serves 2 

1 small bunch upland cress (watercress is a nice alternative)
10 pea tendrils (keep a few raw pea tendrils and raw upland cress for garnish)
1 cup shucked and blanched sweet english peas
8 artichoke hearts peeled and cleaned (cut 4 into quartered; and 4 sliced thin on a mandolin for chips)
1 coin ginger, julienned
1 blood orange segmented
2 green scallions sliced on a bias
2 baby bells peppers, quartered

DIRECTIONS
1.  

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By Yuki HD

When we were little we used to watch my oba-chan (grandmother) make this seasonal treat from Kagoshima prefecture in southern Japan. We were too little to enjoy it at first, but as we grew older the dish became more and more delicious.

Oba-chan’s preparation differed from the original recipe in that she substituted shochu for water. She did this to preserve the kinkan (kumquats), and the flavor was an unexpected gift.

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When life gives you sour oranges, make ponzu sauce.

Ponzu is such a versatile condiment and its acidity adds a lot more dimension than regular soy sauce. It’s also extremely easy to make your own ponzu at home. Especially when you find sour oranges (called dai-dai in Japan, and sometimes called “bitter orange” here in the States), you should make your own batch of ponzu.

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This citrus salad is easy and pretty!

Peel and slice 1 avocado and 1 orange into rounds. Layer on a plate, alternating. Sprinkle with cilantro and green onion (scallion). For a dressing, drizzle with olive oil and a pinch of sea salt.

About one avocado and one orange per person should do. For a group, multiply the recipe and display on a platter.

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Soak citron (I used Buddha’s hand, aka “fingered citron”) in vodka for 3 days. Strain.

Make a rosemary simple syrup by simmering one part sugar, one part water and one rosemary sprig for 5 minutes (or when it is reduced by half). Then strain.

CITRON ROSEMARY FIZZ

INGREDIENTS
1 tsp rosemary syrup
3 tbsp citron vodka
1/4 cup seltzer

METHOD
Stir with ice, then strain into glass.

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By Erin Gleeson via Forest Feast.

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