Summer Greens Salad
If you’ve had the chance to eat your way through California, you’ll notice that many restaurants heavily use a variety of micro-greens and small leafy vegetables that we don’t usually find in regular markets. It makes sense that chefs have access to unusual ingredients that most of us can’t find without going to specialty stores. I have found however, that with a little extra attention, we can find a whole variety of these nutrient-rich micro-greens in regular supermarkets nowadays. They’re just typically tucked somewhere in the organic section on high shelves. This Summer Greens Salad was inspired by a recent visit to a restaurant at San Francisco’s famed Ferry Building where a friend and I shared a delicious yet simple salad of seasonal micro-greens and an assortment of vegetables dressed in a tangy olive oil dressing. This is super easy and quick to prepare and you can substitute any variety of micro-greens and veggies you prefer.
Serves 2 as an appetizer salad
3 oz. Sunflower Greens thoroughly washed and drained
1 tablespoon olive oil
1/2 tablespoon butter
4 stalks asparagus, ends trimmed and cut into 1/2 inch pieces
6 miniature zucchini
6 miniature summer squash
1/2 teaspoon salt
2 tablespoons cooked pearl couscous (substitute quinoa or any type of couscous)
2 tablespoons olive oil
Juice of 1/4 lime (~1 tablespoon)
1/4 teaspoon sea salt
3 cloves garlic, finely minced
Arrange the Sunflower greens on 2 serving plates and set aside.
In a medium sized pan, heat the olive oil and butter on medium high heat. Toss in the cut asparagus stalks, zucchini and summer squash; sauté for just about 2 minutes. Toss in the 1/2 teaspoon of salt and sauté again for another 30 seconds or so. Remove from heat and allow to sit briefly.
In a small bowl, whisk together all the ingredients for the dressing until thoroughly combined.
Arrange the sautéed vegetables and spoons of cooked couscous with the Sunflower greens. Drizzle the dressing right before serving.