Recipe courtesy of Rocco DiSpirito

Spring Green Salad

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  • Total: 35 min
  • Prep: 35 min
  • Yield: 4 servings



  1. Cook onions in vegetable stock and reserve liquid. Separate whites from yolks and chop each finely. Mix together chopped egg, and fava beans. Whisk together olive oil, butter, onion liquid, allspice and salt and pepper. Dress ramps and asparagus with the above mixture. Add sweet potato puree to dish.