Borrowed Heirlooms: Spring Salad Recipe from Chef Ed Hoffey

When Heirloom Kitchen first opened, I got a chance to sample some of what they would be serving for fall.  Now that spring is officially here, Chef Hoffey has shared one of his favourite ways to celebrate this season of awekening with one of my favourite ingredients: pea tendrils.  Well, okay my favourite ingredient is probably fresh English peas, but pea tendrils are like a text message from the farm letting you know that spring is on it’s way and peas will be ready to pick and eat in a few months

Pea tendrils are such a lovely delicate green.
Pea tendrils are such a lovely delicate green.

Pea Tendril Salad with Pickled Mushrooms &
Orange Emulsion Dressing

I buy my pea tendrils at Formaggio Kitchen, but they are becoming more popular so you can often find them at a local market or grocery store.  I have seen them at Wilson Farms as well.
Pickled Mushrooms
1 lb of mushrooms
2 whole shallots
3 cloves of garlic
2 cups of water
1 cup of white vinegar
1 oz of salt
2 oz of sugar
1 tsp of red pepper flakes
1 cup of olive oil

Combine shallots, garlic, water, vinegar, salt, sugar to boil.  Pour over mushrooms then add olive oil.
Mix, cover overnight.

2 oz pea tendrils
2 each of spring radishes sliced thin
1 orange – cut into segments
1 oz pickled mushrooms
1 oz orange emulsion

Mix together in a large bowl with salt a pepper, then plate

Orange Emulsion
1/2 cup fresh squeezed orange juice
1 teaspoon Dijon mustard
1 whole shallot
1 1/2 cup of canola oil or grape seed oil

Put orange juice, shallot, mustard in blender – turn on blender and while running slowly drizzle in oil.  When oil is all added, season mixture to taste with salt and pepper.

Heirloom Kitchen in Dedham is not only helping stock local fridges, but they are also inviting guests into their kitchen for a new series of classes: Cooking for Real Families.

On Saturday, April 5th from 7-9, change up date night or your girls night out.  For this spring class, you will be taught several dishes that can be served for springtime celebrations or added to every day meals to make them just a bit more special.  The menu includes:  a perfect roast, a pea tendril salad with orange vinaigrette and the piece de resistance: homemade marshmallows.

Classes are $55 per person and include a hands on class, recipes, tips and at least a to-go box or two of some of your creations. Reservations should be made in advance by stopping into the store or giving them a call.

Heirloom Kitchen
125 Washington Street Dedham, MA
(781) 326-4060

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