April 9, 2012

Wild Leek Pesto Spring Salad

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.

Recipe: Wild Leek Pesto Spring Salad


9 Bean Rows baby salad greens
9 Bean Rows eggs
9 Bean Rows kale rabe
9 Bean Rows wild leeks
9 Bean Rows asparagus
Farm fresh local china rose radish microgreens
Farm fresh local bacon
Local raclette cheese
Food for Thought organic wild leek vinegar
Wild leek & swiss chard pesto (recipe link)
Wild leek infused olive oil (recipe link
Sea salt


Steam one-two eggs per salad for ten minutes, flip egg to other side and stem for ten more minutes. Cool steamed eggs in ice cold water for five minutes, peel and set eggs aside. Place two strips bacon per salad in a pan, cook and set aside to cool. Cut greens off of eight wild leeks, chop leek greens, pan fry leek greens in bacon grease for a minute and set aside to cool. Mince leek whites, add to one teaspoon oil in a warm pan and cook for a few minutes. Cut two cups kale rabe, one cup cauliflower florets and one cup asparagus. Add vegetables to warm pan with leek whites, season with sea salt and cook for a few minutes. Chop two tablespoon cheese per salad. Mix one tablespoon pesto, three tablespoons leek oil and two tablespoons leek vinegar. Plate two-three cups salad greens per salad, top with one cup vegetables per salad, sliced egg, bacon, cheese, crispy leek greens, one half cup microgreens per salad and drizzle with a tablespoon pesto dressing.