Cream of the Crop is a CSA in NYC, and we have a lot going on. This is our blog to share events, advocacy, recipes and other such tidbits of interest to those of us who love farm fresh and local.
Sunday, June 20, 2010
RECIPE: Komatsuna with anchovy dressing
Ingredients: 4 tbsp olive oil 2 anchovy filets or to taste Juice from one lemon Freshly grated parmesan cheese 12 komatsuna leaves
1. Macerate anchovy filets in olive oil (or, if in a hurry, finely chop anchovy filets and mash in olive oil) 2. Mix in lemon juice 3. Finely chop komatsuna leaves into thin strips 4. Toss with olive oil-lemon-anchovy dressing 5. Top with fresh parmesan