Romaine, Clementine &
Fennel Salad un-dressed!
Rosemary Cannelini Beans with
Sourdough and dipping oil
Asparagus, Leek and Spinach Soup
I was hosting friends for dinner last night who I know appreciate great food. While they, like my family, are not vegan, I wanted to pull together some delicious spring-like dishes that would appeal to us all. They brought the wine and I made the dishes below. The soup was modified from one I found that morning in the Williams Sonoma catalog, but I made up the others while wandering the aisles of Whole Foods (including the dressing!) My creativity went a long way ~ I got raves from everyone. I also bought a hearty sourdough and placed it on a cutting board with a bread knife to allow everyone a slice of their preference. I served it with a dipping bowl filled with equal parts olive oil and balsamic vinegar, some fresh rosemary leaves and a touch of salt, but it was also nice for dunking in the hot soup!
Salad with Romaine, Fennel and Clementines:
Dressing:
2 clementines, cut in half
1 lime, cut in half
1/2 tsp Himalayan pink salt
3 TBSP olive oil
2 TBSP honey mustard
In a small glass mixing bowl squeeze all of the juice out of both clementines and half of one lime, careful to remove any seeds that may fall in.
(You can slice the remaining lime into wedges for seltzer or Pellegrino.) Into the citrus juices add the salt, olive oil and honey mustard, and whisk until well combined. Refrigerate for 15-30 minutes to help the flavors blend.
Salad:
In a large salad bowl toss:
2 heads of romaine lettuce, washed and cut into bite-sized pieces
1 fennel bulb, thinly sliced and but into bite-sized pieces, discarding stems
The sections of 1 clementine
1/2 tsp chopped, fresh rosemary
Dress, toss again, and serve
Rosemary Cannelini Beans:
2 cans of cannelini beans, rinsed and strained in a colander
1 tsp minced garlic
2 TBSP olive oil
1 c vegetable stock
1 lime, cut in half
1 TBSP fresh rosemary, chopped
Salt and pepper to taste
Heat the olive oil in a large skillet and toss in the beans to heat. After a minute or two, add the vegetable stock and rosemary and continue to stir for 3-4 more minutes. As it begins to thicken, remove from heat and place the beans back in the colander, gently shaking the colander to remove any excess liquid (do not rinse!)
Pour into a serving dish, top with the juice of half the lime, salt and pepper to taste, and serve immediately.
Asparagus, Leek and Spinach Soup:
2 TBSP olive oil
1 large leek, halved lengthwise
Kosher salt & pepper to taste
1 tsp minced garlic
1 tsp paprika
1.5 lb asparagus, ends trimmed, spears cut to 1" pieces
3 c vegetable stock
1 c baby spinach leaves
Parsley and chives for garnish
In a large stock pot, heat the olive oil on medium-high heat, and add the leeks and a pinch of kosher salt to taste.
Sautee the leeks for a minute or two and then add garlic and paprika.
Once wilted and starting to brown add asparagus and vegetable stock.
Leave on a low boil for 15 minutes until the asparagus is tender, and then add the spinach, simply mixing until it has blended well into the soup mixture.
Remove the soup from the stove, pour it into a blender, and puree until smooth.
Ladle into 4 bowls and top with a garnish of parsley and chives.
**The soup can be made a day or two ahead and would freeze well.
