eat local

Aya’s Kitchen: New York Spring Mozzarella & Tomato Salad with Ramp Pesto

My oldest friend in the world stopped through New York a week before her 30th birthday so I had a BBQ for her. I wanted to make some side dishes using the spring bounty of New York vegetables so I got a bunch of goodies at the Union Square Greenmarket. I picked up some fresh mozzarella from Tonjes Farm Dairy so I headed over to Shushan Hydro Farm to get some of their vine ripened cherry tomatoes and yellow tomatoes. I also got some ramps to make a ramp pesto, and some pea shoots, arugula flowers and broccoli rabe flowers.

I thought making pesto with raw ramps would be too intense so I charred them (2 bunches) lightly in a cast iron saute pan. I just put them in a food processor with some shallots, salt, splash of rice vinegar and half a cup of grapeseed oil.

I arranged the mozzarella (rip them into small, bite size pieces) and tomatoes on a plate and topped each mozzarella piece with some ramp pesto and sunflower seed oil. I then seasoned the whole plate with salt and pepper and then garnished it with the pea shoots, arugula flowers and broccoli rabe flowers.

Simple and delicious farm to table cooking ๐Ÿ™‚

eat local

farm to table

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