Last weekend was beautiful here. This weekend looks to be cool and chilly with a good chance of rain. I’m grateful for the sun we did get, but I’m ready for more! On the warmest, most beautiful day last week, I decided it was time to move away from the carb-y comfort I’d been instinctively reaching for in favor of something lighter. Hence the Portland Porch Salad. Which I did eat on my porch.
It was inspired by lettuce wraps of the same name from the Post Punk Kitchen but mine quickly turned into a salad when I realized that I never have and never will be able to gracefully eat a lettuce wrap. Maybe I’m using the wrong king of lettuce or maybe I just get greedy and overload the poor leaves with filling. Whatever the reason, I’m much happier heaping everything onto a plate, grabbing a fork, and calling it a day. I’ll probably be making this again next weekend when the forecast promises us another wave of springtime weather!
Portland Porch Salad
makes 2 huge salads
For the edamame pesto:
– 2 cloves garlic
– 1 cup fresh basil leaves
– 1/4 cup fresh cilantro
– 10 oz package edamame beans, thawed
– juice from 1 lemon
– 2 Tbsp olive oil
– 2 Tbsp nutritional yeast
– 1 tsp salt
– water as needed for consistency (I needed about 3/4 cup)
Place all ingredients except water into a food processor or high-powered blender. Add water a bit at a time until you have a thick but pourable consistency.
For the salad:
– 1 Tbsp olive oil
– 2 shallots, thinly sliced
– 2 cloves garlic, minced
– 1/2 lb asparagus, cut into bite-sized pieces on the diagonal
– a handful of cooked chickpeas (or use more, I just had a handful leftover from something else)
– 1 large peach or nectarine
– 1/2 tsp salt
– 1-2 cups lettuce per person
Heat olive oil in a large skillet over medium heat. Add shallots and cook until soft, about 5 minutes. Add garlic and cook another minute or two.
Add the asparagus and chickpeas and cook for another 5 minutes over medium-high heat. Add the peach or nectarine and cook until liquid has been released and the whole mixture is bubbly. Season with salt and remove from heat.
Wash and dry the lettuce, tearing it into bite-sized pieces. Toss with several tablespoons of edamame pesto (3 or so per serving should work), plate, and top with warm asparagus and peach mixture.