The Greenhouse Cookbook Giveaway + Recipe | Pea Shoot and Asparagus Salad with Toasted Hazelnuts July 20 2017

 

We already loved Greenhouse Juice for their fresh, local, organic cold-pressed juices and with the launch of their new cookbook, there are even more reasons to be obsessed. Co-founder Emma Knight, along with Hana James, Deeva Green and Lee Reitelman released The Greenhouse Cookbook: Plant Based Eating and DIY Juicing earlier this year and it's chock-full of delicious, healthy, plant-based recipes. 

At Province Apothecary we take a holistic approach to beauty, which means that we care just as much about what we put IN our bodies as what we put ON it. The recipes in this book benefit your body and skin and make it easy to eat well. 

We are so pleased to share with you Emma's recipe for a fresh pea shoot + asparagus salad that is both beautiful and nutritious. 

To celebrate, we're giving away a copy of The Greenhouse Cookbook on Instagram!
Click HERE to enter!

 

Pea Shoot and Asparagus Salad with Toasted Hazelnuts


Serves 4 as a side or 2 as a main 

In the early days of Greenhouse, I would often wander over to my dad’s house, which is not far from our original shop, for a restorative weeknight supper. My dad delights in experimenting and can always whip up something breathtaking from whatever happens to be in his fridge. He regularly entertains while cooking, and it’s common to be so engrossed in what he’s saying that you don’t notice him chopping, blanching, sautéing or searing; when a perfectly timed, perfectly proportioned plate appears in front of you, it’s like a magic trick. This spring salad is one of his many inventions.

SALAD 
1 bunch asparagus (around 12 spears), trimmed
1 teaspoon coarse sea salt, divided
½ cup shelled fresh green peas (frozen work too, but fresh is ideal in spring or summer)
2 cups loosely packed pea shoots
½ cup whole hazelnuts
Freshly ground black pepper
Edible flowers, for serving (optional)

VINAIGRETTE
1/3 cup virgin olive oil
2 tablespoons plus 2 teaspoons white wine vinegar
Pinch of cane sugar (optional; helps to make flavours pop)

VARIATION PECORINO
The original version of this salad also includes sharp pecorino, sliced into ¼-inch cubes roughly equal in size and quantity to the hazelnuts. The saltiness is a perfect complement to the sweet peas or a sliced avocado is another good accompaniment. Toss either in last after the salad is dressed.

Preheat the oven to 350°F.

To make the salad, start by blanching the asparagus. Prepare an ice bath by filling a bowl or casserole dish with 2 inches of very cold water and a handful of ice cubes.

Fill a wide, shallow pan with enough water to cover the asparagus. Bring the water to a vigorous boil and throw your asparagus in. Blanch it until it is deep green and tender, but still crunchy—approximately 1 minute for skinny spring asparagus or up to 2 minutes for fat summer asparagus. Be careful not to leave it in too long; soggy, limp asparagus is no one’s idea of a good time.

Remove the asparagus from the boiling water with tongs and drop it in the ice bath. Submerge the spears until you are satisfied that they are thoroughly chilled, then lay them on a double layer of paper towel. Sprinkle a good amount of salt over them, wrap them up in the paper towel, and place them in the fridge.

Repeat the method above to blanch the peas, (This can also be done simultaneously if you have two pans and are cool under pressure). Toast the hazelnuts on a baking sheet in the oven or in a skillet over medium heat for 5 minutes, or until fragrant and crunchy. Set a timer so you don’t forget about them. Sprinkle some salt on them while they’re still hot and let them cool. (You can rub off the skins if you’d like, but it’s not necessary.)

To make the vinaigrette, in a small bowl, mix the olive oil, white wine vinegar and sugar (if using). Place the pea shoots in a salad bowl and toss with the vinaigrette, ensuring they are well coated. Slice your cold, crunchy asparagus into ½-inch pieces and mix them into the salad along with the peas and cooled hazelnuts. Crack black pepper on top to taste, and serve.

Excerpted from The Greenhouse Cookbook: Plant Based Eating and DIY Juicing by Emma Knight with Hana James, Deeva Green and Lee Reitelman. Photography by Elena Mari and Nathan Legiehn. Copyright © 2017 by Greenhouse Juice Company. Published by Penguin, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Purchase The Greenhouse Cookbook HERE

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