Spring Greens

April is the month when the weather warms and the multitude of the area’s fabulous farmers’ markets open Early season produce includes lettuce, microgreens, asparagus, bok, choy, broccoli, fresh herbs, and greens. Fresh markets are opening – support local farmers and enjoy eating your greens!

Photography by Mark O. Ramirez

ERLING JENSEN

SHRIMP & SCALLOP CEVICHE WITH BIBB LETTUCE & GRILLED MANGO

Erling Jensen

1/2 pound shrimp, peeled, uncooked
1/2 pound scallops
3 roma tomatoes, diced
1/2 cup cilantro, minced
juice of 3 limes

1 ounces tomato juice

1 teaspoon Worcestershire sauce
½ teaspoon soy sauce
salt and pepper to taste
1 1/2 cups vegetable stock
1 mango, cut into slices, grilled

Bring the vegetable stock, juice of 1 lime and salt to a boil. Lower the heat and add shrimp to pot. Cook until just done. Remove from pot and let cool, then refrigerate for about 1 hour. In a bowl, mix remaining lime juice, Worcestershire sauce, soy sauce, tomatoes, onion, cilantro, salt and pepper. Once the shrimp is cold, add it and the scallops to the mix. Dice the grilled mango (leave one slice whole for garnish) and add to the ceviche. Refrigerate for about 30 minutes, then serve over Bibb lettuce and garnish with micro greens.

SALUD! at Whole Foods Market, Poplar Ave

SEARED SCALLOP SALAD WITH MANGOES

SALUD! at Whole Foods Market

12 large sea scallops, “foot” membrane removed
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon paprika
pinch cayenne pepper

½ teaspoon salt
¼ teaspoon pepper
grapeseed oil

2 ataulfo mangoes or other ripe mango, peeled, seeded and diced
1 small cucumber, peeled, seeded, diced
1 jalapeno, seeded and minced
2 tablespoons red onion, minced
1 tablespoon honey

juice and zest of 1 lime
1 tablespoon cilantro, minced
3 tablespoons toasted coconut, divided

For the scallops, pat dry with paper towels. Mix together the dry spices together in a small bowl; season both sides of the scallops.
Set aside to marinate briefly while you make the mango salad. In a medium bowl combine the mangoes, cucumber, jalapeno, onion,
honey, lime juice and zest, cilantro, and half of the coconut. Toss well, adjusting seasoning with salt and pepper to taste. Set aside.

Heat a medium, non-stick skillet over high heat. Add a slick of oil to the pan and heat to just smoking. Place the scallops in the pan
and sear on one side for about 1-2 minutes, depending on the thickness of the scallop, until a nice crust is formed. Carefully flip to
the opposite side and cook for an additional minute to sear on the other side. Remove from the pan and place on a clean plate.

KOOKY CANUCK

PROVINCIAL PEAR SALAD

Kooky Canuck

2 cups mixed greens, Rosecreek Farms – Selmer, TN
1 pear, cored and cut into quarters then sliced thinly lengthwise
1/8 cup candied walnuts
1/8 cup dried cranberries

1 chicken breast, grilled
⅛ blue cheese crumbles
raspberry vinaigrette

Place greens in a bowl then top with walnuts, cranberries, chicken breast and blue cheese crumbles.
Place pear slices around the edge
of the salad at the rim of the bowl. Serve vinaigrette on the side.
Rosecreek Farms’ greens are available online with free Memphis delivery via their website: rosecreekfarms.net.

ITTA BENA

ASPARAGUS SALAD WITH CHAMPAGNE VINAIGRETTE

Itta Bena

1 bunch spring asparagus, chopped in 1/2″ pieces
12 cherry tomatoes, halved
4 ounces microgreens
2 tablespoons Italian parsley, chopped
4 thin slices baguette

1 teaspoon olive oil
salt and pepper to taste


Champagne Vinaigrette:

1/4 cup champagne vinegar
1/2 cup extra virgin olive oil
1 teaspoon honey
1 teaspoon dijon mustard
1 teaspoon chives, chopped

1 teaspoon fresh lemon juice
salt and pepper to taste

Blanch asparagus in boiling water for 2 to 2 1/2 minutes. Transfer to an ice bath to cool. Once cool, strain and combine with tomatoes, microgreens, and parsley in a mixing bowl. Drizzle baguette slices with olive oil and season with salt and pepper. Bake at 350° for 3 to 5 minutes, or until lightly golden. Remove from oven and allow to cool. In a small bowl, combine vinegar and dijon mustard and whisk until incorporated. While whisking, slowly drizzle in oil. Continue whisking to emulsify. Add chives and honey; whisk until incorporated. continue whisking and slowly add lemon juice. Season with salt and pepper. Drizzle asparagus salad mix with vinaigrette and toss until coated. Be creative with your plating. This salad is a bright and fresh – welcome to spring!

LUCCHESI’S RAVIOLI & PASTA COMPANY

SEARED TUNA SALAD

Luchessi

8 Ounces mixed greens
2 Roma tomatoes, quartered
1/2 Cucumber, sliced

1 Boiled egg, quartered
8 Thin slices seared tuna
Lucchesi’s Italian Dressing

 

Season tuna steak. Cook to desired doneness, 1 1/2 minutes per side for rare. Choose your favorite local, organic mixed greens and toss
with Lucchesi’s Italian Dressing. Assemble salad with tomatoes, cucumber, eggs, and place seared tuna on top.

BLEU RESTAURANT & LOUNGE

MIXED GREENS & STRAWBERRY SALAD

BLEU RESTAURANT & LOUNGE

4 Ounces arugula
4 Ounces baby spinach
4 Large strawberries
2 Ounces toasted sliced almonds or your favorite nut
Shaved heirloom carrots to taste

Put all vinaigrette ingredients except the oil in a blender; start the blender on low speed then slowly add the olive oil until all is incorporated. Toss desired amount of dressing with the arugula and spinach then dress the salad with the remaining ingredients. Serve with your grilled or pan-seared protein of choice.

OWEN BRENNAN’S

GREEN BEAN BOK CHOY SALAD

OWEN BRENNAN'S

Green beans, blanched
Bok choy cut in half and blanched
Small diced habanero pepper
Small diced jalapeno

Small julienne red onion
Quartered roasted tomatoes
Almonds slivered and toasted

Combine all ingredients and toss in balsamic vinaigrette and salt. Seared fish optional with a hot honey glaze.

Hot Honey Glaze:

Choose your favorite hot sauce. Heat up honey in a double boiler. Add the desired amount of hot sauce to the
honey and whisk together. Make it as hot as you can take it!