This weekend, I tried to eat an Italian ice while riding my bike. It was not a success. After just a few licks, I hit a bump, and my kool blue ice went flying into the street. I barely made it off the corner.
But I wasn’t mad. I didn’t so much as even whisper the tiniest of expletives.
Because this was the first warm weekend we’ve had all year, and there’s no way you can be mad at anything when the sun is shining, the birds are chirping, and you’ve got months of bike rides and ices ahead of you.
That’s right. All it took was a few days of warm weather, and this jaded, potty-mouthed New Yorker became annoyingly full of spring cheer.
And that was before I went to the farmer’s market and found the shoots.
Pea shoots. Radish shoots. Sunflower shoots. I was so excited by the fact that there were options beyond a few wilting potatoes that I went a little crazed and brought home a sack of these tiny baby greens.
They make a great, simple salad. I could go on about how eating it is like eating a little bit of spring itself, but I think that’d be pushing it just a bit.
- 2 cups of spring shoots (I used a mixture of pea, radish, and sunflower shoots)
- 1 - 2 tablespoons of crumbled, aged goat cheese (parmesan would work too)
- 1 - 2 tablespoons of chopped, roasted pecans
- juice from half a lemon
- 1 tablespoon of olive oil
- 1 teaspoon of honey
- ground black pepper to taste
Make the salad:
In a bowl, whisk together the olive oil, lemon juice and honey. Toss the spring shoots in the bow
l with the dressing and put on a plate. Top with the goat cheese and pecans. Add black pepper to taste, and eat.