Almost a whole year ago, I began my adventure working at the Hazelnut Kitchen in Trumansburg, New York. When I first started we had a salad on the menu that I have now been waiting a whole year to enjoy again.
It was a salad of Tat Soi, an Asian variety of spinach, from Remembrance Farms, also in Trumansburg, blueberries from Silver Queen Farm, pickled fennel, shaved kohlrabi and toasted walnuts with a ginger-lime vinaigrette. Now that blueberries are in season here in the Finger Lakes, I hurried to the Ithaca Farmers Market this past weekend to pick some up.
I got some plump juicy blueberries from GlenHaven Farm as well as a bulb of fennel from Ithaca Organics. My trusty Plowbreak Farm CSA provided the delicious, juicy kolhrabi and I was able to pick up some Remembrance Farms Tat Soi at Greenstar! Definitely, definitely go into the Hazelnut and have this salad, it’s on the menu now! If you can’t make it out to T-burg, then try my interpretation of their recipe to find your new summer salad addiction!
Blueberry Salad with Pickled Fennel, Shaved Kohlrabi, Walnuts and Ginger-Lime Vinaigrette
- 1/2 cup farm fresh blueberries
- 1/4 bulb kolhrabi, peeled and thinly sliced
- big pinch pickled fennel, recipe to follow
- 2 cups Tat Soi
- 1/4 cup toasted walnuts, lightly crushed
For the Vinaigrette:
- 1 2-inch piece fresh ginger, peeled and finely diced
- juice and zest of one lime
- 1 egg yolk
- 1 cup neutral oil
- salt to taste
In a food processor, add the egg yolk, ginger and lime juice and zest and pulse to combine. With the motor running, slowly drizzle in the oil until you have a thick emulsified vinaigrette. Season with salt to taste. This recipe makes more than you’ll need, good thing it’s delicious on all sortsa stuff!
To assemble the salad, add all ingredients except for the walnuts into a mixing bowl. Drizzle on some of the dressing and toss to coat. Season the salad with salt to taste. Pile the salad onto a plate, or you can eat it straight from the bowl, drizzle on a little extra dressing and sprinkle the walnuts all over.
This is quite possibly my favorite salad ever so I hope you enjoy this one as much as I do!
Quick Pickled Fennel
- 1 bulb fennel, thinly sliced
- 1/2 cup rice wine vinegar
- 1/2 cup water
- 1/2 cup sugar
- 1 teaspoon each mustard seed, black peppercorn and fennel seed
Pack the sliced fennel into a ball jar. Place the sugar, vinegar, water and spices into a pot and bring to a boil. Pour the boiling brine over the fennel so that it’s completely submerged. Place into the refrigerator and enjoy after 24 hours!