Charred Escarole Caesar Salad
This spring-inspired twist on Caesar salad pairs lightly charred escarole with creamy dressing, crunchy breadcrumbs, and jammy farm eggs for a smoky, savory salad full of texture and depth.
Ingredients:
2 heads escarole, halved lengthwise
2 tablespoons olive oil
2 eggs
½ cup fresh breadcrumbs
¼ cup grated Parmesan cheese
Sea salt and freshly cracked black pepper
Dressing:
1 garlic clove, finely grated
2 anchovy fillets, mashed (optional)
1 teaspoon Dijon mustard
Juice of 1 lemon
¼ cup mayonnaise
2 tablespoons olive oil
2 tablespoons grated Parmesan
Method:
1. Bring a small saucepan of water to a boil. Carefully add the eggs and cook for 7 minutes. Transfer to ice water, then peel and halve.
2. Heat a grill pan or cast-iron skillet over medium-high heat. Brush the escarole lightly with olive oil and char cut-side down for 2–3 minutes, until lightly wilted with golden edges.
3. In a skillet, toast the breadcrumbs in a drizzle of olive oil until golden and crisp. Season lightly with salt.
4. In a small bowl, whisk together all dressing ingredients until smooth.
5. Arrange the charred escarole on a platter and drizzle with dressing. Top with jammy eggs, toasted breadcrumbs, Parmesan, and plenty of black pepper before serving.
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Buttered Radishes with Poached Eggs
Tender radishes and shallots are topped with a silky poached egg for the perfect finish.
Ingredients:
1 bunch radishes
1 tablespoon butter
2 shallots, peeled and minced
1 tablespoon assorted chopped herbs, such as parsley, chives and thyme
2 large slices of toasted bread
2 eggs
Sea salt
Method:
1. In a skillet, heat butter over medium low heat. Add in the shallots and let cook it begins to soften, 2-3 minutes. Slice radishes in half and add to butter. Season well with salt. Cover and let cook until radishes are tender, 5-6 minutes. Taste and adjust seasoning.
2. While radishes cook, poach the eggs.
3. To serve, place toast on a plate, generously cover with radish mixture, then sprinkle with herbs and top with a poached egg each.
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Roasted Radishes
Seasoned with fresh thyme and red onions, these buttery radishes are an excellent accompaniment to just about any protein.
Ingredients:
1 bunch radishes, trimmed
½ cup red onion, thinly sliced
1 tablespoons unsalted butter, cut into small pieces
2 tablespoons fresh thyme leaves
Olive oil
Sea salt and fresh ground pepper
Method:
1. Heat oven to 400°. Place radishes in a roasting pan. Drizzle with olive oil and scatter butter pieces over. Sprinkle thyme leaves over radishes, season with salt and toss to coat.
2. Roast 15-20 minutes, giving pan a shake midway through cooking.
3. Remove from oven, let cool slightly. Slice radishes into thick rounds. Place on serving dish, drizzle with olive oil. Sprinkle generously with salt and pepper, scatter with red onion slices.
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Fennel & Lemon Relish
This crisp slaw from Alice Waters’ The Art of Simple Food II is excellent tossed with roasted vegetables, or even served as part of a charcuterie board.
Ingredients:
2 lemons
2-3 fennel bulbs
1 shallot
2-3 tablespoons Champagne vinegar
2 tablespoons olive oil
Sea salt and fresh ground pepper
Method:
- Using a box grater or rasp, zest both lemons, then reserve the zest and fruit.
- Peel and finely dice the shallot. Place shallot in a small bowl with the lemon zest, juice of 1 lemon, Champagne vinegar, salt, and freshly ground black pepper. Mix well and let sit for a few minutes to macerate. Whisk in the extra-virgin olive oil. Taste for salt and acid and adjust as needed.
- Trim the fronds and dark green stalks from the fennel bulb. Cut the bulb in half lengthwise and then into a fine dice. Toss with salt to taste and stir into the lemon-shallot mixture. Remove all the remaining peel from the remaining lemon and cut the segments from their membranes. Cut segments into a medium dice and gently stir them into the relish. Let relish sit for 5 minutes before serving.
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Soy-Marinated Jammy Eggs
A beloved topping for ramen and udon alike, these jammy eggs feature tender whites and rich, golden yolks infused with a savory soy marinade. Make them a day ahead for maximum flavor.
Ingredients:
4 farm fresh eggs
¼ cup soy sauce
¼ cup water
1 tablespoon rice vinegar
1 teaspoon honey or brown sugar
1 scallion, sliced
Method:
1. Bring a saucepan of water to a gentle boil. Carefully lower the eggs into the water and cook for 7 minutes. Transfer immediately to an ice bath and cool completely. Peel the eggs and set aside.
2. In a small bowl or jar, combine the soy sauce, water, rice vinegar, honey, and scallion. Add the peeled eggs to the marinade, ensuring they are mostly submerged. Refrigerate for at least 4 hours or overnight. Slice in half and serve atop noodle bowls, rice dishes, or salads.
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Jammy Eggs with Morels & Herbs on Toast
Earthy morel mushrooms, silky jammy eggs, and fresh garden herbs come together atop crisp toast in this simple spring dish that feels equally suited to brunch, lunch, or a light supper.
Ingredients:
4 slices rustic bread, toasted
2 tablespoons olive oil or butter
8 ounces morel mushrooms, cleaned and halved if large
2 spring onions, thinly sliced
4 eggs
2 tablespoons chopped fresh herbs (parsley, chives, thyme, or mint)
Zest of 1 lemon
Sea salt and freshly cracked black pepper
Flaky salt, for serving
Method:
1. Bring a small saucepan of water to a gentle boil. Carefully lower in the eggs and cook for 7 minutes. Transfer immediately to an ice bath and peel once cool enough to handle.
2. Meanwhile, heat the olive oil or butter in a skillet over medium heat. Add the morels and spring onions and sauté for 5–7 minutes, until tender and lightly golden. Season with salt and pepper.
3. Arrange the toasted bread on plates and spoon the warm mushroom mixture over top.
4. Halve the jammy eggs and place over the toast. Finish with fresh herbs, lemon zest, flaky salt, and a few grinds of black pepper before serving.
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How-To: Prep Fava Beans
Our quick guide to peeling and prepping fresh fava beans!
Ingredients:
1 pound fava beans
Method:
1. Peel: Pull off the top and “unzip” the seam of the bean pod. Open the pod and remove the beans. (There are usually 4 to 5 beans per pod.) The beans have a waxy outer coating, which you’ll need to remove.
2. Prep: Blanch them in boiling water for 30 seconds, and then transfer to an ice bath to stop the cooking process. The waxy coating will slip then right off.
3. Cook: From here, steam the beans until tender in a steamer basket or covered in the microwave, 3-5 minutes.
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Chive Blossom Vinegar
This punchy vinegar is fantastic incorporated into salad dressings; just swap it one-to-one with your favorite vinegar in recipes!
Ingredients:
1/2 cup chive blossoms
1 cup white wine vinegar
Method:
1. Soak chive blossoms in water to clean, then dry them using a salad spinner.
2. Place chive blossoms into a large canning jar so that the jar is filled about halfway with blossoms. Fill jar with the vinegar, covering the blossoms completely.
3. Let blossoms steep in the vinegar at least overnight or up to several days in a cool, dark place. Strain blossoms from vinegar and pour liquid into a clean jar. Refrigerate for the longest shelf life (the vinegar should last several weeks in the fridge).
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Fava Shoot Salad with Lemon & Parmesan
Fresh, peppery, and full of texture, this salad is a lovely companion to pasta, roasted vegetables, or grilled meats.
Ingredients:
4 cups fava shoots and spring greens
3–4 radishes, thinly sliced
¼ cup shaved Parmesan cheese
2 tablespoons extra virgin olive oil
Juice of 1 lemon
1 teaspoon honey
Sea salt and freshly cracked black pepper
Chive blossoms, for garnish (optional)
Method:
1. In a large bowl, gently combine the fava shoots, greens, and sliced radishes.
2. In a small bowl, whisk together the olive oil, lemon juice, honey, a pinch of salt, and several grinds of black pepper.
3. Drizzle the vinaigrette over the salad and toss lightly to coat. Finish with shaved Parmesan and scatter chive blossoms over the top before serving.
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Spring Sausage & Morel Skillet with Herbs & Duck Eggs
This rustic one-pan supper brings together savory sausage, earthy morel mushrooms, sweet spring onions, and rich duck eggs for a dish that feels tailor-made for the transition from spring into summer.
Ingredients:
1 pound Skagit River Ranch sausage
8 ounces morel mushrooms, cleaned and halved if large
2 spring onions, thinly sliced
2 tablespoons olive oil or butter
4 duck eggs
2 tablespoons chopped fresh herbs (parsley, thyme, or chives)
Zest of 1 lemon
Sea salt and freshly cracked black pepper
Toasted Pain au Levain, for serving
Method:
1. Heat a large cast-iron skillet over medium heat. Add the sausage and cook, breaking it into rustic pieces, until browned and cooked through, about 8–10 minutes. Transfer to a plate, leaving a bit of the flavorful drippings behind.
2. Add the morel mushrooms and spring onions to the skillet along with a drizzle of olive oil or butter if needed. Sauté for 5–6 minutes, until tender and lightly golden.
3. Return the sausage to the skillet and stir everything together. Season with salt and pepper.
4. Using a spoon, create four small wells in the mixture and carefully crack the duck eggs into them. Cover the skillet and cook for 4–6 minutes, until the egg whites are set but the yolks remain rich and slightly runny.
5. Finish with fresh herbs, lemon zest, and a few grinds of black pepper. Serve warm with toasted Pain au Levain alongside.
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