1½ tbsp (22.5 ml) apple cider vinegar 1 tbsp (15 ml) finely minced shallots 1 tbsp (15 ml) Dijon mustard ¼ tsp (1 ml) freshly ground black pepper ⅛ tsp (a pinch) salt 1 lemon, zest and juice 2 medium carrots 1 medium parsnip 1 tbsp (15 ml) chopped fresh parsley, plus a few leaves for garnish 1 tbsp (15 ml) chopped fresh mint, plus a few leaves for garnish 1 cup (250 ml) watercress, arugula or other peppery tender greens 1 orange or grapefruit, peeled and cut into segments, for garnish shaved pecorino Romano, for garnish 1 To make dressing, in a Mason jar with a tight-fitting lid, combine grapeseed oil, honey, vinegar, shallots, Dijon, pepper, salt and lemon zest and juice. Close lid and shake vigorously until emulsified. Can be made up to 3 days ahead. Shake to re-emulsify before serving. 2 Using a sharp vegetable peeler or mandoline, shave carrots and parsnip into fine ribbons, discarding woody core of parsnip. Transfer to a mixing bowl and add enough dressing to coat. Depending on size of carrots and parsnip, you may not need entire batch of dressing. Toss well and let marinate for about 10 minutes, until ribbons have softened slightly but are still a bit crisp. Add parsley and mint and toss gently. 3 Place watercress on a serving dish, then arrange carrot and parsnip ribbons overtop. Garnish with orange segments, shaved pecorino Romano and a few parsley and mint leaves. Serves 6 to 8
airtight container in refrigerator for up to 3 days. Makes about 2 cups (500 ml) HERBED FARMER’S CHEESE 8 cups (2 L) 2% or whole milk (not homogenized) ½ cup (125 ml) Greek yogurt ¼ to ⅓ cup (60 to 80 ml) fresh lemon juice, as needed ¼ cup (60 ml) crème fraîche or Greek yogurt 2 tbsp (30 ml) finely chopped fresh herbs (any combination of basil, parsley, chives, tarragon or chervil) ½ tsp (2.5 ml) sea salt 1 Line a strainer with a few layers of cheesecloth large enough to overhang slightly. 2 In a medium heavy-bottomed saucepan over medium heat, combine milk and yogurt. Slowly heat mixture to about 175 F (79 C), stirring regularly to prevent bottom from scorching. Remove from heat and gently stir in ¼ cup (60 ml) lemon juice. Wait for milk to separate with curds beginning to form. This should happen quickly, but if not, add remaining lemon juice, 1 tbsp (15 ml) at a time, until it does. 3 Let sit, covered, for 20 minutes, then carefully ladle curds into lined strainer. Pull sides of cheesecloth overtop curds and tie ends around a wooden spoon. Place spoon over a pitcher or saucepan, using spoon to suspend wrapped cheese and ensuring bottom of cheesecloth is not touching bottom of container. 4 Let hang for 20 minutes, then transfer curds to a small mixing bowl. Add crème fraîche, herbs and salt and mix gently until combined. Can be stored in an airtight container in refrigerator for up to 5 days. Leftover liquid, or whey, can be used to soak grains, be added to a smoothie or be used in bread recipes as a substitute for water. Makes about 2 cups (500 ml) INGREDIENT IN PERNOD France $38.99 6049
Farm to Feast from page 28
EASTER EGG GRAZING BOARD 4 eggs Greek Goddess Dressing, make ahead, recipe follows 1 bunch asparagus, blanched tender-crisp with bottom 2-in (5 cm) trimmed and discarded 1 bunch radishes, sliced or quartered 6 oz (170 g) thinly sliced cured ham (such 1 shallot, sliced very thinly on a mandoline edible flowers and micro herbs, for garnish fresh baguette or flatbread, to serve 1 Fill a small saucepan with about 4-in (10 cm) water and set over high heat. Bring to a boil, then carefully lower eggs into water and cook for 7½ minutes. Transfer to a bowl of ice water or cool under running tap. When cool enough to handle, peel eggs, cut in half lengthwise and set aside. 2 In centre of a large platter, place a small bowl of Greek Goddess Dressing. Arrange rest of platter with blanched asparagus, radishes, halved boiled eggs, slices of ham and dollops of Herbed Farmer’s Cheese. For some extra whimsy, form cheese into small egg shapes. Top with shallots, garnish as desired with edible flowers and micro herbs and serve with fresh baguette or flatbread. Serves 6 to 8 as a starter GREEK GODDESS DRESSING as prosciutto, speck or Bayonne) Herbed Farmer’s Cheese, make ahead, recipe follows
⅔ cup (160 ml) Greek yogurt ⅓ cup (80 ml) crumbled feta ⅓ cup (80 ml) mayonnaise 2 tbsp (30 ml) Dijon mustard 2 tbsp (30 ml) Pernod, ouzo or other anise-flavoured liqueur 2 tbsp (30 ml) chopped fresh parsley 2 tsp (10 ml) chopped fresh dill 1 tsp (5 ml) chopped fresh tarragon 2 green onions, roughly chopped 1 clove garlic, roughly chopped
CRISPY LEMON HERB ROASTIES 2 tbsp (30 ml) olive oil, divided, plus more for greasing baking sheet 2 tbsp (30 ml) unsalted butter, room temperature ½ tsp (2.5 ml) salt
CARROT & PARSNIP RIBBON SALAD ⅓ cup + 1 tbsp (95 ml) grapeseed oil 2 tbsp (30 ml) honey
2.2 lbs (1 kg) Russet potatoes, peeled and cut into 1½-in (4 cm) chunks baking soda, for blanching 2 tsp (10 ml) capers, roughly chopped 2 tsp (10 ml) chopped fresh dill
1 In a blender or food processor, purée all ingredients until smooth. Can be stored in an
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