Spring Salad with Arborio Rice Cakes, Roasted Baby Carrots, White Asparagus and Fava Beans
from Amy Murray of Venus RestaurantServes 4 to 6
INGREDIENTS:
For the Saffron Vegetable Stock
2 ½ qt. water
1 carrot, diced
2 Tbsp. water-used in sautéing the vegetables
2 stalks celery, diced
2 Tbsp. oil
2 tsp salt
1 large onion, diced
3 sprigs parsley
1 leek, diced
¼ tsp. peppercorns
1 tomato, diced
For the Risotto Cake
1 Tbsp extra virgin olive oil
½ cup white wine
½ cup finely chopped onion
2 ½ cup hot saffron stock
1-cup Arborio rice
salt and pepper
For the Herb Vinaigrette
4 Tbsp. Champagne vinegar
1 Tbsp. finely chopped thyme
2 Tbsp. Meyer lemon juice
1 tsp. salt
2 Tbsp. finely chopped parsley
¼ tsp ground black pepper
1 ½ Tbsp. fine chopped chives
1 cup extra virgin olive oil
1 Tbsp. finely chopped tarragon
For the Vegetables
4 – 5 pods favabeans
½ lb baby carrots
12 spears white asparagus
For the Salad Greens
2 heads frisee
1 bunch watercress
1 bunch chervil
PREPARATION:
For the Saffron Vegetable Stock
Sauté the vegetables in 2 Tbsp. water and 2 Tbsp. oil for 6 minutes. Add the sautéed vegetables to 2 ½ qt. of water and simmer for 1 hour. Strain and chill.
To infuse saffron into the stock, heat the strained stock until it simmers. Add 2 pinches of saffron. Turn off the heat, cover, and steep for 1 hour. Strain and set aside.
For the Risotto Cake
Heat the oil and sauté the onion for 2 minutes. Add the rice, toast and gently cover with the oil. Add the wine, simmer for 2 minutes. Slowly add 1 cup of hot stock, stirring constantly until absorbed. Add another cup until absorbed. Continue until all the liquid is absorbed and the rice looks thick and creamy. Salt and pepper to taste. Spread on a baking sheet, chill for 3 hours. Form into patties. Bake at 350° for 20-25 minutes until crispy and golden.
For the Herb Vinaigrette
Mix together the vinegar and the lemon juice. Add the chopped herbs, salt, and black pepper. While slowly drizzling the olive oil into the vinegar mixture, whip the ingredients with a whisk until emulsified.
For the Vegetables
Blanch fava beans in salted boiling water until bright green, about 2 minutes. Remove to an ice bath, peel off outer jacket.
Soak carrots in cold water, scrub off the fine roots with a brush. Toss with sea salt, olive oil, the fresh thyme and minced garlic. Roast in 400° oven for 15 minutes or until golden.
Peel asparagus to the tip, blanch then immerse in an ice bath.
For the Salad Greens
Wash and dry the greens. Cut the frisee heads into 2-3 sections. Remove the bottom stems of the chervil and the thick stems from the watercress. Mix together and toss in the dressing.
To Serve
Arrange the risotto cake on top of the greens. Place the vegetables around the platter. Shave parmesan or dry goat cheese over the top. Drizzle more dressing around the plate. Relax & enjoy!