This recipe is originally from the ‘2020 Local Food Guide for Michigan’
Use tender winter greens (kale, arugula or mizuna), brussels sprouts, celeriac, turnips, parsnips, butternut squash and carrots.
• Wash and peel winter root vegetables and squash. Cut into bite-size pieces and roast at 400° F with olive oil and a little salt, till softened and golden. Cool all vegetables before putting the salad together.
Use tender summer greens (pea shoots, spinach or arugula), asparagus, carrots, peas, radishes, tomatoes, cucumber, green beans and cauliflower.
• Spring and summer vegetables are cleaned or peeled and cut into bite-sized pieces. For some of the vegetables, you might want to quickly blanch in salted water, like asparagus, peas, or green beans.
- 2 cloves of garlic, grated on a microplane
- 1 Tbsp dijon mustard
- ½ cup lemon juice or white wine vinegar
- ½ tsp fine salt
- 2 cups extra virgin olive oil or oil of your choice
Place the first 4 ingredients in a blender and puree till smooth. Turn the blender on low and stream in the oil to emulsify.
- ¼ pound (1 stick) unsalted butter
Place butter in a small pot on a medium-low burner. Once the butter has melted and a foam has risen to the top, take a small whisk and stir frequently to slowly caramelize the butter solids. The butter is done when it is golden and smells nutty. Transfer the butter and caramelized solids to a bowl to stop the cooking. Store leftover brown butter in the fridge.
Top with greek yogurt, brown butter, garlic vinaigrette, dried chile, and fresh dill.
Matt Overdevest is the Chef Proprietor of Steadfast Supper Club in Grand Rapids.