I realise every time I miss a week on the blog that I need to get organised. I need to get ahead on my posts, I need to photograph, write and schedule way before the night before it’s due to post. I can’t seem to make that happen.
- ⅓ pound/150g fresh ramps or green onions, washed and dried
- 1 pound/455g asparagus, washed and dried
- 1½ cups fava beans, shelled
- 5 oz container of pea shoots or spring greens
- 2 Blood oranges
- 6 eggs, poached
- Olive oil
- Salt and pepper
- Citrus Vinaigrette
- 1 blood orange, juiced
- 1 navel orange, juiced
- ½ lemon, juiced
- 1 teaspoon whole grain mustard
- 2 teaspoons honey
- ½ cup olive oil
- Salt and pepper
- In a small bowl, add the honey and mustard, mix a little to break up the honey.
- Add the juices and mix to dissolve the honey and mix the mustard through.
- While whisking, add the olive oil in a stream, allowing the dressing to emulsify.
- Check for salt, pepper and sweetness.
- Add as desired.
- Bring up a small out of water to boil.
- Have a bowl of ice water ready.
- Once boiling, add the shelled favas and simmer for 5 minutes.
- Drop the fava beans into the ice water.
- Allow the beans to cool down and then remove the skins off the fava beans.
- They should peel off easily between the fingers.
- Run a knife around the blood oranges and cut off the peel removing the white pith as well.
- Slice the orange into segments.
- Start up a grill outside, or stove top grill inside.
- Need the grill medium hot to sear the ramps and asparagus quickly.
- Toss the asparagus and ramps in olive oil and throw on the grill.
- Turn the vegetables to ensure even browning without too much charring.
- A little char is great but we don't want them to catch on fire, especially the ramps!
- Once the asparagus has changed a bright green and some grill marks or charring is visible, pull them off the grill.
- The ramps will char a little and the soft green tops will wilt.
- Cut both into bite size pieces.
- Arrange the pea shoots or spring greens onto plates.
- Drizzle a little vinaigrette over the top.
- Divide the asparagus, ramps and blood oranges between the plates.
- Scatter the fava beans equally between the plates.
- Place a poached egg on top of each salad, and drizzle salad dressing over the top.
- Alternatively, you can toss the salad with the vinaigrette and plate, or leave the dressing on the side.