One of my favorite stands at the McCarren Park farmer's market is Bodhitree Farm. I grew up knowing lettuce as only iceberg and romaine, so it was really cool to learn all about stringy plants like minutina and mustard greens.
I made this salad for a big group bbq. The different textures of cooked and uncooked mustard green are up against fresh lemon and the crunch of fiddlehead ferns. It's simple but so nice to chew on with smokey meats.
| You'll need: | |
| 1 bunch of mustard greens, washed 1/4 lb of Minutina* 1/4 lb of fiddlehead ferns |
1 lemon, zested and juiced Fariway Barbara Sicilian olive oil Salt *Substitute with any light green |
Cook half of the mustard greens in a dry pan on medium, watching as they wilt. Pour on a quarter cup of water to steam them. Turn off the pan and squeeze half the lemon into it. Let it cool.
Grill or pan fry the fiddle head ferns in a little olive oil. Make sure to brown them on both sides.
To assemble the salad, place the cooked greens at the bottom of the bowl. Pile on the uncooked mustard, minutina and fiddle head ferns on top. Squeeze the rest of the lemon over all of it. Sprinkle the salt and lemon zest, then drizzle olive oil to your liking.
How about you? Have you tried cooking greens and tossing in fresh ones? Tweet me if you try it @Randwiches.