spring greens

As the temperatures rise, days lengthen and brown turns to green, these delicately flavored early spring greens are cleansing, refreshing and hydrating.

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serves 2

INgredients

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1/3 bunch red dandelion greens

1/3 bunch Winterbor kale

½ bunch watercress

1 carrot

1 naval (juice) orange

Process   Cut away the tough stems of the dandelion, watercress and kale leaves.Discard. Wash the dandelion, kale and watercress, in separate bowls.

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Remove from water and cut each of the greens into “bite-size” pieces.

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To a large, deep stainless steel skillet, add water until it is about ¾ full. Add a pinch of sea salt and bring the water to a boil. Add the dandelion greens; allow them to rise to the water’s surface (this should take less than 30 seconds) and then remove them with a wire mesh skimmer;

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set aside. Bring the water back to a boil and add the watercress. It will float to the top within 10 or 20 seconds; remove it and set aside. Repeat with the kale. In the meantime, scrape the skin of the carrot and wash it well. Use a cucumber, carrot peeler/sharpener to shave a fan-shaped piece of carrot. Roll it up to create a carrot flower. Arrange the greens on individual plates, keeping the three varieties of greens separate. Garnish with the carrot flower. Squeeze the orange and drizzle some juice on each salad.

©Nancy Wolfson-Moche 2014