Thistle Hill Tavern: Warm Spring Market Salad

Since opened just about a year ago, Chef Rebecca Weitzman has quickly become known for her fresh, seasonal cookery. This recipe from Weitzman’s kitchen is no exception – it features the best of early spring produce, like ramps, fava beans and early spring greens.  

"This salad is a nice combination of spring flavors and textures," said Weitzman, "and because it's served warm, it makes a great dish for these early spring nights where it hasn't quite warmed up outside yet."

You’ll still find ramps at the farmers market for a few short weeks, so get cooking!

Warm Spring Market Salad

By Rebecca Weitzman

Ingredients

5 or 6 sliced wild mushrooms (any variety that are in season)

½ cup shelled, blanched fava beans

10 ramp leaves or spring green onions cleaned and trimmed

¼ cup toasted hazelnuts, roughly chopped

2 cups baby spring greens (I prefer the more peppery greens like endive or watercress)

2 tablespoons shaved Parmigiano Reggiano cheese

3 tablespoons extra virgin olive oil, plus one tablespoon for garnish

2 tablespoons balsamic vinegar

2 tablespoons sherry vinegar

1 tablespoon chopped thyme

Salt and pepper to taste

Directions

Heat a large sauté pan with the olive oil and when oil is warm toss in sliced mushrooms, season with salt and pepper and cook until lightly browned and turn off the heat. Toss in the fava beans, hazelnuts, ramps, and vinegar until the ramps are just wilted. Lightly mix with greens. Finish with chopped thyme, salt and pepper. Arrange on a plate, top with Parmigianino and drizzle with olive oil and fresh cracked black pepper.

Editor’s Note: In this new column, each month we’ll feature a great recipe from a local chef. I can personally attest to this particular recipe being incredibly delicious – and easy to make!