Thursday, April 30, 2009

BakeSpace Challenge #14 - April Showers - Spring Greens

I have mentioned the BakeSpace Challenge before. This is not so much a "Contest" as it it a way for us to flex our culinary muscle and expose those untapped fonts of creativity.
You should come join us at BakeSpace and see what the May Challenge will be.
The Challenge for April was to use 4 out of the following 5 spring time ingredients in a single dish.



Fava Bean



Spring is here, 'Old Man' Winter has past.
Till April's last day shall this challenge last.
4 of 5 must be chosen and in your pot cast.
Create something incredible for your nightly repast.

I chose the Rhubarb, Fava Beans, Leeks and Asparagus

This made things a little more difficult for me, since I suddenly had to think of Rhubarb in a more savory light. Mainly because I didn't think I could pull off Fava Bean/Rhubarb Pie.

A simple salad of blanched Leeks, Fava Beans, and Asparagus with blood orange segments dressed with a blood orange rhubarb vinaigrette.

Serves 2
1/2 cup Sliced Leeks
1/2 cup Shelled Fava Beans
1/2 cup Asparagus, cut into 1 inch pieces
1 Blood Orange (supreme)

Juice of 1 Blood Orange
1/2 cup of Rhubarb cut into 1/2 inch pieces
1 TB Honey
1/2 cup Olive oil
Kosher Salt
1/2 tsp Tarragon
White Pepper

Supreme a Blood Orange and set the segments aside (This is when you use your knife to slice off the skin, and cut the segments free.)

Prepare the Favas, Leeks and Asparagus by blanching in salted boiling water for 2 minutes.

Remove from water with a skimmer and plunge into ice water to stop cooking.
Drain and blot dry, then place in a bowl and toss with the blood orange segments.

To make the dressing:
Add Blood orange juice, honey and chopped rhubarb to a blender.

Puree the mixture and strain. (this should leave you with about 3 TB - 1/4 cup of liquid).
Place the blood orange/rhubarb liquid in a bowl and add a pinch of salt.

Whisk while drizzling in the olive oil, until the mixture becomes slightly thickened.
Season with Pepper and Tarragon.

Pour about 1/2 of the dressing over the vegetables and toss.

Serve with Crusty Bread.

It definitely tasted like spring.
The addition of the blood orange brings our the subtle berry flavors of the rhubarb.



Bob said...

Oooo, that looks good. Love the dressing.

Dajana said...

me too. Great idea for a salad.