citylog
The E-
Edition:
CW
page
by page

PROUDLY SUPPORTS
Buy Local FirstHumane SocietyPlanned Parenthood
SLC Arts CouncilDowntown Alliance

 

 

 

 

 

 

 
Home / Articles / Food / Food & Drink /  Spring Awakening
Food & Drink

Spring Awakening

The seasonal fruits and vegetables of spring

By Virginia Rainey
Posted // March 17,2010 -
Share
Back in the day when fruits and vegetables were actually seasonal, asparagus was a harbinger?of spring. Well, no more. But at least the green stalks with tightly closed buds are more abundant and affordable as spring approaches. So, why not enjoy them every which way? Steamed, roasted, pureed in soup, cloaked in an omelet and definitely in a salad drizzled with chef Thomas Keller’s classic Dijon vinaigrette (see below) from his renowned Napa Valley restaurant, Bouchon. Compose your asparag usbased salad with grilled shrimp, diced red bell pepper and a sprinkling of chives and you’ve got a fresh, light meal.

One vegetable that still arrives as a spring treat in Utah is the classic Globe artichoke from California’s Central Valley. Look for the big, thorny Globes. They’re the only full-size artichokes with an inherent buttery, nutty flavor and ample “meat” at the heart so that you get a good bite from the bottom of each toothsome leaf. Steer away, if at all possible, from the poseurs—the thin-leafed hybrids with no thorns, skimpy hearts and sparse meat. As for the thorns on the Globe chokes, simply trim them off with kitchen shears before cooking.

Just as Keller’s simple vinaigrette makes a habit-forming salad dressing, it’s also a perfect dip for artichoke leaves. Combine 1/4 cup Dijon mustard with 1/2 cup red wine vinegar in a blender, and blend at medium speed for about 15 seconds. With the machine running, slowly drizzle in 1/2 cup canola oil. Transfer the vinaigrette to a small bowl and, whisking constantly, slowly stream in another cup of canola oil. Don’t be tempted to add all the oil to the blender or the vinaigrette will become too thick; it should be very creamy. The dressing can be refrigerated for up to two weeks. If it separates, use a blender or immersion blender to re-emulsify.

 
  • Currently 3.5/5 Stars.
  • 1
  • 2
  • 3
  • 4
  • 5
Post a comment
REPLY TO THIS COMMENT
Posted // March 22,2010 at 16:41

tip: buy a giant jar of marinated artichoke hearts from Costco for less than $10.

 

 
 
 
Close
Close
Close