Now that the CSA season is upon us and local farmer’s markets are beginning to come back to life, we are delighted to have LES resident and chef Carlin Greenstein contributing a weekly seasonal recipe. Here is her recipe for a fresh spring salad you can make at home:
It is early June and it seems that we skipped right over springtime and landed smack in summer! To a chef, the shift out of winter in the kitchen is like peeling off our extra layers of clothing. Just as our skin craves the warmth of the sun, our palates crave bright, crisp and light flavors.
I went to the farmer’s market out on Long Island this weekend and made a super simple and purely local salad; peppery baby arugula mingled with pea shoots, spring onions, snap peas, carrots and golden & red beets.
For the dressing, I was at a loss. We were staying with friends and they didn’t have the usual condiments I was used to having access to. I found some tart umeboshi plum vinegar (made from pickled Japanese plum, shiso leaf and sea salt) and whirled it in the blender with my abundance of scallions and some grapeseed oil. Simple.
Ume scallion dressing
1 cup chopped scallions (red or green is fine)
¾ cup grapeseed oil
2 tablespooons umeboshi plum vinegar
1/3 c water in a blender (If you use a food processor, you only need 3 tablespoons water)
Blend all of the ingredients in a small food processor or blender to desired consistency. Add additional water if necessary for a smooth texture.
Carlin has been creating healthy, seasonally inspired menus as a private chef for 14 years. After receiving her Masters from New York University in Food Studies and Nutrition, Greenstein completed her certification in Holistic Health and Wellness. In addition, she runs a small business called “Chew on This,” promoting local and seasonal eating.